Hospitality News Middle East - Jun/Jul 2017 (Issue 112)

EDITOR'S VIEW

Editor-in-chief Nouhad Dammous Managing director Joumana Dammous-Salamé Editor Annie Keropian-Dilsizian Publication manager Randa Dammous-Pharaon Community manager Lisa Jerejian Publication coordinator Rita Ghantous Sub-editor / writer Miriam Dunn Graphic designers Elias Tufunkji Ibrahim Kastoun Features consultant Rana Freifer Sales executives Michel Ajjoub, Maha Hasbani, Josette Hikri, Elise Salem, Gaelle Rbeize advertise@hospitalityservices.com.lb Subscription coordinators Houayda Haddad-Roumman Mirna Maroun subscribe@hospitalityservices.com.lb Circulation coordinator Rita Nohra News news@hospitalityservices.com.lb Production & printing Arab Printing Press Published by Hospitality Services sarl Lebanon Borghol Building, Dekwaneh P.O.Box 90 155 Jdeidet el Metn 1202 2020 Tel: +961 1 480081 Fax: +961 1 482876 info@hospitalityservices.com.lb hospitalitynewsmag.com Dubai Tel: +971 50 8426693 All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editors. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient.

Benefits of participating in a trade exhibition Exhibitions and trade shows are a grand platform for your brand to showcase products and services and communicate your key message.

They offer an opportunity for brands to emerge and stand out with their exhibition stands/booths in order to grab the attention of their target audience instantly.

They demonstrate your products, technological advancement and services.

• Your brand and your target audience get the opportunity to interact.

Hence, it is also necessary to attract maximum visitors to your stall and connect with them through your products and services, which ensures effective communication. Once they develop a sense of brand closeness, they automatically connect with your brand. This also helps you in understanding your target audience and their needs better.

Exhibition visitors are always in the right frame of mind during a show.

• When you want to capture your audience, your customer should be attentive enough to appreciate the exhibition stand design and effectively gets the average communicated.

Sponsoring trade events can give even more bang for your marketing buck.

• It is an opportunity for more media exposure and it grants you direct access to your target market.

• It enhances brand visibility and exposure throughout the event, highlighting the company’s name, logo on website and through an extensive publicity campaign; brochure, emails, website, e-newsletter and on the program guide.

Since 1996, the success of HORECA in Lebanon, Jordan, Kuwait and Saudi Arabia is due to the commitment to serving simultaneously the EXHIBITORS, SPONSORS and VISITORS.

Nouhad Dammous Editor-in-Chief Docteur Honoris Causa

Cover courtesy of Ibrahim Kastoun

In this issue Jun - Jul 2017

EDITOR’S VIEW

03

Benefits of participating in a

NEWS

trade exhibition

12 INDUSTRY OVERVIEW 16 HOTELS 32 RESTAURANTS 36 CHEFS 38 SUPPLIERS

24

HORECA NETWORK

40 REVIEW

Record visitors at HORECA 2017

EVENTS

42

What you missed at AHIC, ATM and

SEEN & HEARD GRIF

43

INDUSTRIAL CATERING 62 66

Mass appeal The new central kitchen

Coming issue August - September 2017 • Special report Investment in hospitality • Market update Turkey • Architecture & design Bathrooms • Hotels Laundry service • Beverage Water & energy drinks • Food Meat & chicken • Equipment Tableware HospitalityNewsME

62

@Hospitality_Mag

BUSINESS TOURISM Sustainable tourism: Everyone can 48

drive change STRATEGY 50 Tourism of tomorrow HOTELS 52 Hotels of the future

54

MARKET UPDATE Investing in Iran

F&B 58 Food and beverage (F&B) pop-ups RESTAURANTS Restaurant insider: Standards and 60

benchmarks

68

Paris

70

Operation nightclub

52

EYE ON ARCHITECTURE & DESIGN

SERVICE Coaching for greatness 74

SOLUTIONS

RESTAURANTS 76 11 reasons why detox menus attract clients

to restaurants

TECHNOLOGY

78

9 practical applications for cloud service

78

PRODUCT ZONE

80

NEW PRODUCTS On the market

FOOD 84 Under the sea: Seafood industry update BEVERAGE 90 What's brewing? International beer trends CHOCOMANIA 92 Sail the chocolate seas

WE WERE THERE

94

Out and about with Hospitality News ME

HospitalityNewsME

84

NATURALLY INSPIRING

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Š MONIN - May 2017 - Serving suggestion

MONIN Lime Rantcho encases lime aromatic, juicy flesh into a convenient, consistent concentrate which will impart a refreshing lime zing to a variety of classic cocktails such as traditional gin & tonics, margaritas, caĂŻpirinhas or mojitos.

MONIN captures and enlivens the flavours to inspire every creative professional.

In Loving Memory of

Claude Comaty Dammous Co-founder of Hospitality Services s.a.r.l 1945 - 2017

It is with heavy heart that we mourn the loss of our loving co-founder, mentor, mother and friend, Claude Comaty Dammous. She was a pillar both to Hospitality Services itself and to the industry in general. With her husband Nouhad Dammous and her daughter Joumana Dammous SalamĂŠ, she built the company from the ground up and nurtured our success, every step of the way. Her door was always open to give guidance and to lend a caring ear. Her meticulous attention to detail was invaluable. Her elegance and distinct charm was to be envied. Her memory will live on in the hearts of all who knew her.

You will be missed...

Hospitalty Services Family

JUN-JUL 2017 | HOSPITALITY NEWS ME

9

A FOUR-STAR DELUXE APARTHOTEL OFFERING THE HOSPITALITY AND CHARM OF A BOUTIQUE HOTEL WITH THE WELL-BEING AND COMFORT OF HOME.

#MYKEYTOBEIRUT Strategically located in the museum district of Beirut, THE KEY ApartHotel caters to a variety of exclusive lifestyles and contemporary needs, offering a unique standard of accommodation.The ambiance offers a relaxing environment that creates a dialogue within the lively environment.

THE KEY was designed to cater for short and extended travel for both family and corporate guests all year round. Our 87 spacious and stylish apartments are mindfully designed to provide our guests with the intimacy and luxury necessary for a memorable and pleasurable stay.

The ultimate goal is for guests to feel connected to the city while also feeling serene in their immediate surroundings.

Our restaurant caters to a variety of tastes and plates, offering delectable options for breakfast, lunch and dinner.

The contemporary dining area extends onto a private urban terrace, open year-round.

Need a few items for an imprompt dinner for friends? In the mood for quick treat before bed? Do not fret, THE KEY’s on-site “Neighbourhood� convenience store provides daily basics and necessities.

The fitness center is fully equipped with the latest in cardio and resistance machines and features a complete line of free weights.

We provide a complimentary service to and from designated areas within Beirut upon availability of THE KEY car. Guests can also enjoy gratis bicycles around the clock. Secure underground parking is available for guests with personal transportation.

In addition, our in-house event coordinator is available to plan, organize and direct corporate events and conferences.

Our staff is reachable 24/7 by phone: +961 1 42 42 47 and e-mail: info@thekeybeirut.com Do not hesitate to contact us with additional questions or inquiries. thekeybeirut.com

NEWS

INDUSTRY OVERVIEW

MALL FEVER IN THE MENA BOOSTING HOTEL OCCUPANCY

TRENDING ON

HOSPITALITYNEWSMAG.COM China spends USD 261 billion on outbound tourism

International tourism expenditure grew by USD 11 billion, according to the latest UNWTO World Tourism Barometer. The number of outbound travelers rose by six percent to reach 135 million. This growth consolidates China’s position as number one source market in the world since 2012. Tourism spending from the United States, the world’s second largest source market, increased eight percent in 2016 to USD 122 billion, up USD 9 billion on 2015. Germany, the United Kingdom, France and Italy, the four European markets in the top 10, all reported growth in outbound demand last year. unwto.org Doha Festival City

Hotels developed in and around the region’s shopping malls can expect to post an average daily rate (ADR) 25 percent higher than those away from retail attractions. The findings are published in a report by Colliers International, released ahead of Arabian Travel Market (ATM) 2017. Such hotels enjoy a stronger business performance overall, not only beating seasonal fluctuations in tourist arrivals, but contributing to the drive to attract more tourists over the traditionally quiet summer season. For retail tourists, shopping malls and the facilities they offer, form an integral part of trips to the UAE. Hotels capitalize on this by offering promotional packages and free transportation, as well as cross-marketing discounts and free vouchers with retail

Amazon acquired SOUQ.com

partners. The UAE has the strongest retail tourism sector in the region and Dubai takes the lead among the seven emirates, with retail accounting for more than 40 percent of total tourism spending. Other major GCC cities are also looking to replicate the success. Muscat is welcoming two mega retail destinations: The Palm Mall and Al Araimi Boulevard Mall. Two large projects are also planned for Riyadh over the coming years. The first, to be completed in 2018, will be Mall of Arabia, joined by the first phase of Mall of Saudi in 2022, comprising a hotel, in addition to other retail and F&B facilities. Qatar’s retail landscape is also gathering momentum, following the launch of the Mall of Qatar and Doha Festival City. colliers.com

Renowned e-shopping platform, Amazon, reached an agreement to acquire SOUQ.com, an e-commerce leader in the Middle East. This will enable SOUQ.com to continue growing while working with Amazon to bring even more products and offerings to customers worldwide. amazon.com souq.com EHL launches construction works of its new campus

Ecole hôtelière de Lausanne (EHL) has began work on its future campus, which will combine ecology, technology and pedagogy. It will also offer sports facilities, a new restaurant with a capacity for 450 people and twice as many dorm rooms. The USD 200 million project is set for completion in 2021.

The campus will have the capacity to accommodate 3,000 students. ehl.edu New tourism school in Dubai

Dubai’s Department of Tourism and Commerce Marketing has launched Dubai College of Tourism (DCT), an institution dedicated to training the next generation of tourism professionals and providing school leavers with an alternative option for further education, bridging the gap between in-house training and a full bachelor’s degree. The government-backed vocational college will be accepting its first batch of students in September 2017. dct.ac.ae Leisure, events and retail dynamism in Abu Dhabi

Deira Mall, Dubai's biggest mall set for delivery in 2020

FOR UP-TO-THE-MINUTE DAILY NEWS FROM AROUND THE HOSPITALITY INDUSTRY GO TO

HOSPITALITYNEWSMAG.COM

12

HOSPITALITY NEWS ME | JUN-JUL 2017

Abu Dhabi Tourism & Culture Authority (TCA Abu Dhabi) launched the unified Abu Dhabi Event Licensing System, a platform providing fast effective solutions for registry and licensing of all events held in the emirate. The system issues licenses within two working days, and five working days for those requiring speakers. In a separate development, TCA Abu Dhabi organized the first Industry Development Committee (IDC) for Events & Retail to promote collaboration between leaders in the leisure and retail sectors. The project aims to optimize and enhance the alignment of events in malls with TCA Abu Dhabi events, as well as other initiatives taking place across the emirate. tcaabudhabi.ae

Tunnel spin 500 VERTICAL SPIRALS COOLING TUNNEL SPIN 500 patented motion system

Tunnel for moulds with vertical spirals Selmi has created an innovative handling of the moulds that allows for maximum exposure of the same to the cooling flow with compact dimensions.

The power supply to the Tunnel is timed and assisted by a Loading belt.

Output cooled product on the same axis of input in order to increase the productivity. Cooled and dehumidified air flow, thanks to the spin patent follow the moulds during their way.

TECHNICAL DATA: Optimal ambient temperature: 20/25 °C, maximum 32 °C Dimensions (HxWxD): 1800, 1600, 1500 mm.

Lebanon: BANO Trading s.a.rl., Bshamoun, Tel: 009615801649 Insta

Bano Trading Banotradinglebanon

Kuwait: PROFESSIONAL MIX, Salmiya, Block 71, Tel: 0096525755351 Insta

Bano Professional Mix Kuwait Professionalmix

U.A.E: BASE & MIX GENERAL TRADING L.L.C, Dubai, P.O.Box: 125530, Tel: 0097143884960

Insta

Bano Base & Mix Dubai Banobaseandmix

KSA: SWEETMIX Ltd.CO., Riyadh, Tel: 00966920018448 Jeddah, Tel: 00966556211234

BANO Trading Company s.a.r.l BANO Trading Company

NEWS

INDUSTRY OVERVIEW

A MULTI-BILLION-DOLLAR TOURISM PLAN FOR KUWAIT

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

IN BRIEF Medical tourism network launched in Abu Dhabi

Health Authority – Abu Dhabi and Abu Dhabi Tourism & Culture Authority, have signed an agreement to establish a medical tourism network for international patients traveling to the emirate for healthcare and treatment services. Complementary services include on-the-ground transportation agencies, airline travel and tourism companies. haad.ae The launch of Le Passeport Culinaire

Marianne Abou Jaoude and her partner Nazira El Atrache have launched ‘Le Passport Culinaire’, a food and drinks travel platform with a mission to pursue memorable gourmet journeys by unveiling the secrets of the land, its people and cuisine. Flying to the château or the terroir, the farm or the Michelin-starred restaurant, they invite everyone to take part in a new way of traveling. Tours are available in France and Lebanon. lepasseportculinaire.com MoT launches platform to promote tourism in Lebanon

With ambitions to welcome 440,000 visitors annually by 2024, the government of Kuwait is pressing ahead with multiple plans that will see billions of dollars invested in projects and a further USD 1 billion budget earmarked to promote the Gulf state over the same period. The projects include: Madinat Al Hareer and Silk City, a proposed megadevelopment in the country’s north; the expansion of Kuwait International Airport, reaching an annual capacity of 25 million passengers by 2025; and cultural attractions, such as Sheikh Saad Al-Abdullah Islamic Centre.

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A consortium of South Korean construction companies will build an eco-friendly and smart USD 4 billion residential city as well. The smart city will accommodate 25,000 to 40,000 households, with construction scheduled to begin in 2019. The government of South Korea will help form the consortium in 2018, and will set up a special purpose company in 2019 to help push the project forward.

Plans are in place to establish a Supreme Commission for Tourism to initiate the national tourism strategy. visit-kuwait.com

HOSPITALITY NEWS ME | JUN-JUL 2017

Visit Lebanon, the first international B2B forum organized in Lebanon to promote its leisure tourism, meetings and incentive industry, took place at Le Royal Hotel Beirut. Minister of Tourism, Avedis Guidanian, said the forum offered a genuine platform where buyers and exhibitors could exchange ideas and network. A total of 150 tour operators were selected from 40 countries to launch future joint business deals and bring tourists from their countries to Lebanon.

Guidanian said, “Our aim is to show the world that Lebanon is a true tourism hub.” visit-lebanon.org

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NEWS

HOTELS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

ROTANA PLANS DYNAMIC EXPANSION Multiple Rotana openings are underway Rotana is preparing to open 17 new properties in the region before the end of 2018, adding over 4,500 keys to its existing room count. Rotana’s operating portfolio encompasses 56 properties and over 15,000 rooms across all markets.

Rotana’s repertoire is once again loaded with new projects in the Middle East.

Joseph Coubat, area vice president for Qatar, Lebanon, Kuwait, Turkey, Congo and Syria, shares more insight.

1. How would you describe the performance of Rotana in fluctuating markets?

We have just tapped into the Turkish market. Despite the current situation, the pace is steady and is actually gradually increasing. In Lebanon, we are close to 80 percent occupancy for our two properties, Gefinor Rotana and Raouché Arjaan

by Rotana, both located in Beirut. The hospitality market surveys and audits show we are ranking within the top hotels in the competition segment in Lebanon. This indicates how Rotana hotels are fighting back in productivity and performance.

To maintain our ranking and to meet our budgets, we are focusing on revenue by tackling all income-generating opportunities, such as building our strategies around indicators, using an aggressive sales force, not diluting rates and leveraging the global sales offices. We are well equipped to address a crisis.

2. How competitive are the Qatari and the Kuwaiti markets?

Rotana operates four properties in Qatar: The Oryx Rotana, City Centre Rotana Doha, Capital Centro Doha and Sedra

16

Residences by Rotana. For Qatar, we encountered different experiences when launching three hotels in various timeframes, although today, the market is much more similar. Currently, we are facing a number of challenges in the market, due to the current economic situation. Moreover, lots of oil and gas companies, along with many construction firms, have reduced their production in Qatar. When it comes to Kuwait, Al Manshar Rotana provides us with a huge opportunity to grab business linked to the opening of the Fourth Refinery, since the property is located in the famous Fahaheel area, even though the market in the city center is suffering. The hotel always meets its budget. We are also planning a full renovation in terms of rooms, meeting rooms and adding a new ballroom in October, along with an extension to the F&B outlets. We will also add Rotana’s Italian restaurant brand, Prego’s to our existing operations.

3. What future developments do you have planned?

In the near future, the bustling city of Istanbul will welcome Centro Rotana, located in the heart of the city center, along with the Centro Residence. Three more Rotana properties will begin operating in Qatar. Gefinor Rotana in Beirut will undergo a full renovation, including the rooms and the ballroom.

HOSPITALITY NEWS ME | JUN-JUL 2017

Hotel

Rooms

Opening date

Centro Waha, Riyadh

290

Q3 2017

Sundus Rotana, Muscat

215

Q3 2017

Pearl Rotana, Abu Dhabi

315

Q3 2017

Centro Salama, Jeddah

189

Q3 2017

Al Bandar Rotana and Al Bandar Arjaan by Rotana, Dubai

280

Q3 2017

Centro Istanbul and Arjaan Istanbul

by Rotana, Istanbul

305

Q4 2017

Centro Olaya, Riyadh

156

Q4 2017

Centro Corniche, Al Khobar

253

Q4 2017

Saadiyat Rotana Resort & Villas, Abu Dhabi

340

Q4 2017

Sulaymaniyah Rotana, Kurdistan, Iraq

240

2018

Rayhaan Imam Reza by Rotana, Mashhad, Iran

272

2018

Al Jaddaf Rotana, Dubai

338

2018

Sundus Arjaan by Rotana, Muscat

102

2018

Beach Arjaan by Rotana, Abu Dhabi

326

2018

Oman-based Golden Group Holding (GGH) signs agreement with Rotana at ATM 2017

Nasser Al Nowais (R), chairman of Rotana, and Sheikh Salim bin Ahmed Al Ghazali (L), chairman of Golden Group Holding

The new hotel, Al Mouj Rayhaan by Rotana, will be located within the landmark Al Mouj development, an integrated tourist complex spread along a 6-km stretch of Muscat’s coastline and comprising a mix of hotels, luxury residential properties, retail and dining facilities and a private yachting hub in addition to Oman’s only signature PGA-standard 18-hole links golf course, designed by legendary golfer Greg Norman. The property

is scheduled to open before 2020.

"Rotana has ambitious plans for the Oman market, with no less than nine hotels set to open in the Sultanate by 2020, and we are delighted to have a company of the stature, reputation and financial strength of GGH as a key strategic partner in our efforts to transform Oman’s hospitality landscape,” said Nasser Al Nowais, chairman of Rotana. rotana.com

NEWS

HOTELS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

IHG SIGNS FOUR NEW HOTELS IN THE MIDDLE EAST

IN BRIEF Best general manager award to InterContinental Jordan’s Michael Koth

InterContinental Jordan and Michael Koth have won the World Luxury Hotel Awards for the Best General Manager in the region. With 37 years of experience in the hospitality industry, Koth is the director of operations for IHG Levant, as well as the general manager of InterContinental Jordan. ihg.com Le Gray, Beirut will open new conference and events facilities this summer

Le Gray, Beirut is in the final stages of an extension project to include business and events facilities, a new lobby lounge, an exhibition venue and 16 new guestrooms. With this addition and a prime central location at the very entrance to Beirut Downtown, the flagship of CampbellGray Hotels is expanding the scope of its business to attract the MICE segment, in addition to the leisure and business markets.

The project is overseen by interior designer Galal Mahmoud in close collaboration with Gordon Campbell Gray, with a completion date set for July 2017. campbellgrayhotels.com/le-gray-beirut

InterContinental Hotel Fujairah

A tented five-star project coming to Sharjah

InterContinental Hotels Group (IHG) has signed four new hotels, including Crowne Plaza Jeddah in Saudi Arabia, InterContinental Doha Festival City and Staybridge Suites Lusail in Doha, Qatar and the Holiday Inn Mutare in Zimbabwe.

IHG is also opening six new properties in the MEA region this year. These include Crowne Plaza Muscat OCEC in Oman, InterContinental Fujairah Resort in the UAE, Holiday Inn Doha

– The Business Park in Qatar, Holiday Inn Algiers Cheraga Tower in Algeria, as well as two in Saudi Arabia: Staybridge Suites Jeddah Alandalus Mall and the Crowne Plaza Riyadh – ITCC. The chain has also begun exploring opportunities to expand within the emerging luxury/lifestyle segment in the region, eyeing a strong growth potential for Kimpton Hotels & Restaurants brands. ihg.com

IHG and Amadeus launch next-generation Guest Reservation System

James Britchford, VP sales & marketing, India, ME & Africa, IHG

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“Imagine if you could choose your hotel room the same way that you choose your seat on a flight? InterContinental Hotels Group is poised to roll out the industry’s first cloudbased Guest Reservation System (GRS) across our global network, starting this year. The new GRS system will enhance value for guests, owners, and our hotels alike. This flexibility will only be available on our direct channels and will enable guests to tailor their hotel stay exactly the way they want, without any system-related restrictions. Roll out to the Middle East expected in 2018.”

HOSPITALITY NEWS ME | JUN-JUL 2017

The Sharjah Investment and Development Authority has begun implementing the Kalba Kingfisher Lodge, its latest eco-tourism project, in collaboration with the Sharjah Environment and Protected Areas Authority. The five-star hospitability project, featuring an environmentally-friendly tented camp, is due to be completed by the end of the first half of 2017. shurooq.gov.ae Dubai eyes Las Vegas

Dubai-based Wasl Hospitality and Leisure has selected MGM Hospitality, which operates Las Vegas icons such as the Bellagio, MGM Grand and The Mirage, to run a new resort in Dubai. The beachfront development, which is set to feature an MGM Hotel, MGM Residences and a Bellagio Hotel, will mark the debut of the MGM and Bellagio brand names in the Middle East region. wasl.ae, mgmresorts.com Swiss-Belhotel signs agreement for two new properties in Kuwait

Continuing its expansion in the GCC, Swiss-Belhotel International has entered into a management agreement with Omniyat Real Estate to operate two properties in Kuwait. Both 58-room SwissBelboutique Bneid Al Gar and 68-room SwissBelresidences Al Sharq are under development and expected to open in 2018. swiss-belhotel.com Meraas launches its first hotel brands

The four new hotel brands include: Evado, Re Vera, Vivus and MQ. The first of the new hotels to be operated by Meraas are Re Vera and Vivus branded resorts located at Bluewaters. The hotels are on schedule to open their doors in 2018 and will be a short walk from Ain Dubai, the world’s tallest and largest observation wheel, being built on the island. meraas.com

in Al-Khobar

NEWS

HOTELS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

LOUVRE BOOSTS MENA PORTFOLIO, HYATT PLANS TO DOUBLE BRAND REBRANDS GOLDEN TULIP PRESENCE IN THE MIDDLE EAST Hyatt has signed management agreements for 14 Hyattbranded hotels in the Middle East and the GCC. The expected openings will double the brand’s presence in the region

in the coming years. Hyatt is also planning to introduce its Hyatt Centric brand to the GCC market with the first hotel slated to open this year. hyatt.com

Hotel Park Hyatt Riyadh

275

Park Hyatt Doha

181

Grand Hyatt Abu Dhabi Hotel 368, 60 furnished apartments and Residences Emirates Pearl

Golden Tulip Marseille lobby

Louvre Hotels Group (LHG) is looking ahead to the opening of 10 new hotels in MENA by the end of 2017, which will add 1,600 keys to its current inventory. The group’s expansion plans will see the opening of budget and midscale properties under its Campanile and Première Classe brands. On another level, LHG re-launched its

Rooms

four-star Golden Tulip brand, as part of an initiative to roll out new-age hotels that are more lifestyle-oriented. The rebranding revamps the Golden Tulip logo, design guidelines and positioning strategy, with Louvre creating a ‘new basics’ for the hotels of tomorrow. The brand’s new identity is based around the theme of ‘playful business’. louvrehotels.com

Hotel

Rooms

Opening date

Golden Tulip Ruwi Muscat

118

Q2 2017

Tulip Inn Downtown Muscat

180

Q2 2017

Golden Tulip Sousse Palace Hotel & Spa Tunisia

250

Q2 2017

Golden Tulip Regency Monastir Hotel & Spa Tunisia

200

Q2 2017

Golden Tulip Palmeraie Tozeur Tunisia

100

Q2 2017

Royal Tulip Korbous Resort Tunisia

167

Q4 2017

Golden Tulip Doha

198

Q3 2017

Tulip Inn Algier Airport

91

Q3 2017

Tulip Inn Modon Jeddah

123

Q4 2017

Hyatt Regency Jeddah

500

Hyatt Regency Aqaba Ayla

268

Hyatt Centric The Palm Dubai

217, 116 serviced apartments

Hyatt Centric West Bay Doha

238, 83 serviced apartments

SIX NEW HOTEL PROJECTS BY EMAAR HOSPITALITY GROUP Emaar Hospitality Group unveiled six new hotel projects as part of its expansion plans.

The new hotels and serviced residences in Dubai, Abu Dhabi and Egypt add to a portfolio of upcoming properties under the three hotel brands of Emaar Hospitality Group – the premium luxury Address Hotels + Resorts, the upscale lifestyle Vida Hotels and Resorts and the contemporary midscale Rove Hotels. Having already expanded with hotel management contracts in Saudi Arabia and Bahrain, Vida Hotels and Resorts is further strengthening its international portfolio with Vida Marassi Marina and Vida Residences Marassi Marina in Egypt. Emaar Hospitality Group

Address Dubai Creek Harbour

plans to expand its footprint to other high-growth markets, such as India and China. With 10 operational hotels and three serviced residences, Emaar Hospitality Group now has a pipeline of 26 upcoming projects. emaar.com

ACCORHOTELS EXPANDS IN EMEA AccorHotels and Rixos Hotels have announced a strategic partnership to expand in the upper upscale/luxury market.

Upon closing, AccorHotels will own a 50 percent interest in the joint venture management company. AccorHotels has also signed a hotel management agreement between Arabia Group, developers of mixeduse residential, retail and commercial developments in Egypt and the UAE, in partnership with the Ministry of Housing and Urban

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Development. The deal will add the Fairmont Pyramids Hotel & Residences to the company’s chain. It is slated to open by 2022 and will increase AccorHotels’ operational and development pipeline to 32 hotels in Egypt with 12 hotels in the pipeline.

According to AccorHotel’s Middle East and Africa CEO, Olivier Granet, the hotel chain has also signed a deal to launch the boutique hotel brand Mama Shelter in Dubai, situated in Business Bay,

HOSPITALITY NEWS ME | JUN-JUL 2017

Mama Shelter

scheduled to open by 2020.

With plans to double its Middle East portfolio from 25,000 rooms to 50,000 by 2020,

the group intends to sign on average 15-20 new hotels across the region each year. accorhotels.com

NEWS

HOTELS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

5 QUESTIONS TO GUILHERME CASTRO, CEO OF SAMBA HOTEIS 2. What category does your hotel brand belong to?

We have two brands: Samba (midscale) and Bossa Nova (upscale). Both are driven by the same main idea and concept of providing a high quality of service. We now understand that clients are no longer looking at staying in “nice” hotels, but are expecting a unique property highlighted by great ambience and an above standard experience.

Castro highlights the Brazilian hotel management company and its debut in the Middle East with Bossa Nova in Beirut.

1. How did you assess the market before founding the company in Brazil?

We conducted a thorough market study and came up with a solid plan that matches the great business opportunity we have at hand. We understood the market was screaming for new ways to drive a hotel business from both the stakeholders and clients’ stand point.

Stakeholders were dissatisfied with their partnership with international companies, due to lack of communication, high costs and unreasonable fees.

3. How did you finance your venture?

So far, we did it independently, despite several partnership proposals. The company has to reach a more mature level before launching such partnerships. However, we drive great joint ventures with several hotels where we share part of the investment, but not in the main company.

4. Why did you decide to open the first Bossa Nova hotel in Beirut?

As a historian, I really enjoy Middle Eastern culture, especially the Lebanese culture, since its presence is largely felt in Brazil. The Bossa Nova brand sounds both exotic and familiar to the Lebanese market, considering this as a strong selling point for penetrating the Middle East. From a corporate perspective, Lebanon is the second country

in the MasterCard Index expenditures in Middle East/Africa, due to the fact that many international companies have chosen to have their Middle East offices in Beirut. The Bossa Nova Beirut Hotel is located in the Sin el Fil district and will be a boutique hotel, focusing mainly on the upscale corporate sector. Daily rates will range between USD 90 and 150.

5. Why did you take the leap into ownership?

When I perceived that competitiveness was not the most important part of the company I was working for. I had a consistent 16-year career at Hilton, working in different hotels and corporate offices. I needed to take my career in another direction. I consider myself a person who has an entrepreneurship soul, with a need to be challenged rather than remain comfortable holding on to a big title. In just three short years, we have managed to grow the chain, are currently running six hotels and expanding to 10 hotels by the end of this year. Two of them were taken over from international brands, such as Accor. lumenhospitality.com

CHAIRS GALLERY Featuring European designer furniture dedicated to the "contract" field as well as for private residences.

All our partners have been chosen for their knowledge and experience to offer an extraordinary level of comfort, with a careful attention to the finishing details and the selection of the most innovative materials and fabrics to guarantee ergonomics and functionality.

Our founders are architects with international experience in interior design and 20 years practice, based in Paris.

CHAIRS gallery collaborates closely with architectural firms for the technical and ergonomic choice of furniture to suit the context of each project.

The show room is located in a unique place in Reyfoun to achieve the great challenge of offering the best quality/ price ratio: the marriage between contemporary design and traditional Lebanese architecture.

We invite you to share our passion by stepping into our Gallery and discovering our precious selection.

Brands : STUA, CAPDELL,VONDOM, EXPORMIM, MARELLI, RIFLESSI, SOVET ITALIA,METALMOBIL,RICARDO RIVOLI DESIGN, OLIVER B, QUINTI SEDUTI, PROSTORIA, CASPRINI, INFINITI and more…

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Address: 29, Fouad Chehab Square Reyfoun-Kesserwan Tel: +961 9 957 847/ + 961 78 842 847 / + 961 76 887 535 Fax: +961 9 957 847 E-mail: info@chairsandco.com Web: www.chairsandco.com

NEWS

HOTELS

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JUST OPENED KSA

Hilton opens Hilton Makkah Convention Hotel The 12th Hilton property in KSA includes the largest pillar-less ballroom in Makkah, which accommodates up to 1,600 people, and the first and largest convention center in the city.

Number of rooms 764 hilton.com

TURKEY

Swissôtel opens its second hotel in Makkah Swissôtel Al Maqam Makkah is part of Abraj Al Bait complex. The project is the fifth Accor property in Makkah. It features various F&B offerings, including Al Khayraat, a casual all-day dining restaurant which seats upwards of 2,500 guests in one seating.

Number of rooms 1,624 swissotel.com

Park Inn by Radisson opens in Izmir The Rezidor Hotel Group opened its second hotel in Izmir, the third largest city in Turkey with the opening of Park Inn by Radisson Izmir. The Group now has a portfolio of 24 hotels and over 4,500 rooms in operation or under development in Turkey.

Number of rooms 137 rezidor.com

UAE

DUKES Dubai now officially open Five-star DUKES Dubai hotel, located on the west trunk of Palm Jumeirah, is the first international property for DUKES. Number of rooms 279 and 227 furnished hotel apartments dukesdubai.com

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Emaar Hospitality Group opens Address Boulevard Address Hotels + Resorts, the luxury hotel brand of Emaar Hospitality Group, unveiled its new city lifestyle resort, Address Boulevard. The group has also marked its entry into international markets through three hotels and four serviced residences in Turkey, Bahrain and Egypt. Various dining options and wellness facilities, including a 700 square meter spa, a fitness center, swimming pools, a kids’ club, conference and meeting facilities are offered.

Number of rooms 196 rooms, plus 532 serviced apartments emaar.com

EuropEan dairy products The tastiest moments of your day!

www.EuMilkyWay.eu

NEWS

HOTELS

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OPENING SOON IRAQ

KSA Rotana to open its third property in Iraq Rotana is launching its first Arjaan hotel, Erbil Arjaan

by Rotana in Kurdistan, Iraq.

The 168-room property will be its third hotel in the country, joining the company’s five-star Erbil Rotana and Karbala Rayhaan

by Rotana.

Opening Q2 2017 rotana.com

Ascott signs new property in Al Khobar CapitaLand’s wholly-owned servicedresidence business unit, The Ascott Limited, will be managing a third Citadines-branded property in Al Khobar.

The project will comprise 54 apartments.

Opening 2018 the-ascott.com

Mövenpick expands in KSA The Swiss chain has entered into a management agreement with Karan Gulf Services, for a 237-room property, expected to be the largest hotel within Saudi Arabia’s Wa’ad Al Shamal industrial city.

Opening Q2 2018 movenpick.com

MOROCCO

OMAN

TURKEY

AccorHotels debuts in Morocco AccorHotels has signed a management agreement with New Mauritius Hotels Limited to reflag an existing property under the Fairmont Hotels & Resorts brand in May. Opening Q4 2017 accorhotels.com

Deutsche Hospitality expands in Oman Deutsche Hospitality has signed an agreement for a 120-room, three-star IntercityHotel, scheduled to open in Nizwa, Oman. This is the third contract to be concluded by Deutsche Hospitality in Oman.

Opening 2019 deutschehospitality.com

A new Park Inn by Radisson in Istanbul The Rezidor Hotel Group has signed the Park Inn by Radisson Asia Istanbul Kavacik hotel in Turkey. The 110-room hotel will increase Rezidor's portfolio in Turkey to 24 hotels in operation and under development.

Opening Q2 2017 rezidor.com

TUNISIA

UAE

Four Seasons Hotels Tunis debuts in 2017 Four Seasons and the Mabrouk Group, will be opening the first Four Seasons Hotel in Tunisia and the seventh in North Africa. The 200room property will offer the largest accommodations in the city.

Opening Q4 2017 fourseasons.com

The Retreat Palm Dubai to have soft-opening in summer 2017 AccorHotels has signed a new agreement with R Hotels, the hospitality management division of the business conglomerate R Holding, for one of the first MGallery hotels in the Middle East. The 255-room property will offer an array of wellness facilities.

Opening Q3 2017 accorhotels.com

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®

FOOD CHOICE

SHRIMPS ®

Adrs : Ardiya Industrial Area, Kuwait P.O.Box : 4097, SAFAT – 13041 Ph : 00965 24347994/5/6

Fx : 00 965 2434 7899 Em : sales@foodchoiceq8.com Wb : www.foodchoiceq8.com

FoodChoiceq8

Al Quoz Industrial Area 3 Near Al Quoz Mall, Dubai, UAE P.O. Box : 27294 Block B, Store No. 4 +971 48829660/48800365 +971 48829770 info@hifoods-uae.com www-hifoods-uae.com

NEWS

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HOTELS

HOSPITALITY NEWS ME | JUN-JUL 2017

NEWS

HOTELS

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PEOPLE ON THE MOVE Hospitality Management Holding has appointed Aboudi Asali as its CEO. Asali brings over 20 years of hospitality experience to the role, having started at the Four Seasons Hotel Boston.

Rotana has promoted Sam El Asmar to corporate VP – revenue and distribution. He will be responsible for defining and setting the revenue strategy for all new Rotana openings.

MĂśvenpick Hotels & Resorts has named Olivier Chavy as its new president and CEO. Chavy is a veteran of the hospitality industry, with a 28-year track record in hotel operations/ brand management.

Jean-Paul Dantil is the new GM of The Ritz-Carlton, Bahrain.

Dantil joins from The RitzCarlton, Vienna, where he served as GM for over two years.

Five-star hotel operator, Shaza Hotels, has appointed four new top-tier managers to lead its properties in Oman and KSA. Sherief Abouelmagd (1) was appointed cluster GM of Oman, in charge of both Mysk Muscat and Shaza Salalah. Shafik Alaaeddine (2) joins as the GM of MYSK by Shaza, Al Mouj, Oman. Amjad Irshaidat (3) has been promoted to country GM for KSA and Mohammed Ghanem (4) is the new GM of Shaza Makkah.

1

2

3

4

Rocco Forte Hotels and Resorts has announced the appointment of Harry Fernandes as GM of the new Assila Hotel in Jeddah.

It is the first to open in the ME.

Remmie de Graaf is the new GM of Hilton Garden Inn Ras Al Khaimah. He started his career in 2000 at Hilton Antwerp in Belgium.

Maram Kokandi is the first Saudi female GM of a new Park Inn by Radisson hotel in Jeddah, Saudi Arabia, scheduled to open later this year.

Al Faisaliah Hotel and Hotel Al Khozama has appointed Cladys Magagna as its new culinary director. He is a 20-year veteran chef and celebrated author.

Omar Souab is the new GM of the Fairmont Fujairah Beach Resort, UAE. He joined Fairmont Dubai in 2014.

Yas Viceroy Abu Dhabi has promoted Mark Sterner to GM. He has over 21 years of industry experience and was previously hotel manager of the property.

Alan Stocker has been appointed as GM at Waldorf Astoria Ras Al Khaimah, his third Waldorf Astoria property since joining Hilton in 2011.

Four Seasons Hotel Alexandria at San Stefano has appointed Shadi Suleman as its new GM. Suleman first joined the company in 2002.

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NEWS

RESTAURANTS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

5 QUESTIONS TO MOHSEN MOUSA ADEEB, CEO OF SHAMEL FOOD COMPANY, KSA The only real sources of heat needed are a microwave, a toaster oven, and an oven/ proofer in order to bake the bread. Since we don't need that much space, we can fit in many locations that wouldn’t be able to accommodate a full-sized restaurant.

1. Can you give us an overview of your company’s F&B division?

Shamel Food Company opened its first Subway in 1993 in Riyadh. Subway-KSA is part of Subway Middle East and Africa, with regional headquarters in Lebanon, operating alongside global headquarters in Connecticut, USA. Currently, Subway has more than 600 shops across 15 countries in the Middle East and Africa region. From these, more than 135 outlets are located in Saudi Arabia, positioned in key strategic cities across the Kingdom. Twenty-nine of them are projects for SFC, with the remainder owned by sub-franchisees.

2. In terms of development, what obstacles did you come across and how did you overcome them?

The Subway brand’s path to success in the Kingdom has not been easy at all, with hard work required and challenges encountered along the way. The opening of the first restaurant was, in fact, a struggle for survival for more than seven years. There was no suitable or reliable supplier in KSA that can produce meat products as per Subway standard specifications, and halal. We finally signed a contract with Premier Factories in KSA to manufacture and supply our requested halal foodstuff; and we received the approval of Subway International. This was in mid-2001, when restaurants numbers totalled just two in Riyadh.

3. Can you discuss your franchise model?

Subway relies exclusively on franchising, which means that you have owneroperators who pay a certain amount to Subway to license the brand’s name and business methods. What makes Subway unique compared to other fast-food restaurants is that a Subway has more flexibility in terms of location. This is because, unlike other fast-food restaurants, there's no real cooking involved, so there's no need for a full-sized kitchen. All of the food that Subway serves is precooked, so it's really a matter of reheating the food.

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4. Do you have “all the right ingredients” in your Subway expansion model?

Having now opened more than 135 branches and with a target of increasing this number to 200 branches by 2020, we are acutely aware of the huge responsibility that we have undertaken. We also fully understand that we are about to enter a new phase of Subway restaurants, since we have become one of the leading fast-food restaurants in the Kingdom. In addition to our commitment to providing fresh, highquality, value meals, we must also show full responsibility towards the Saudi community.

As we have always done, we shall continue supporting government and civilian agencies in their awareness campaigns, especially those addressing the younger generations in schools, universities and institutes.

Our successes and efforts have paid off in the form of several awards from government and civilian agencies in the Kingdom, most importantly, the ‘Health Food Ambassador’ award, granted to us by the Saudi Ministry of Health, the World Health Organization and the United Nations.

In addition to our commitment to providing fresh, high-quality, value meals, we must also show full responsibility towards the Saudi community 5. Where are you in terms of your growth strategy?

We are currently at a strategic growth stage, characterized by regional alliances with our agents in the Middle East, particularly in GCC countries. Our goal is to actively expand throughout KSA, developing a reliable regional supply chain for providing foodstuff and transporting this reliable foodstuff to Subway restaurants all over KSA.

ABOUT SHAMEL FOOD COMPANY Shamel Food Company LTD was established in Riyadh in 1992, as a limited partnership company between HH Prince Nawaf bin Mohammed bin Abdullah Al-Saud and Bassam Mahmoud Jabr. The company is the master franchisee of Subway in KSA.

IN BRIEF Peruvian star chef Virgilio Martínez in Dubai

Michelin-star chef Virgilio Martínez, owner of Central Restaurante in Peru, opened his restaurant, Lima, in Dubai. Lima in Peru is ranked fourth among the World’s 50 Best Restaurants.

Modern, inventive and accessible, it won a Michelin star within two years of its opening. centralrestaurante.com.pe Jumeirah Restaurant Group launches a food truck

Perry & Blackwelder’s launched its first ever food truck, which debuted at the TruckersDXB Dubai Food Festival edition. The truck offers American favorites, including Brisket Sliders with crispy onions and pickles, the famous P&B Chicken Wings with a selection of sauces and all-American Jumbo Hotdog. jumeirah.com Fifth Tawlet in Saida, Lebanon

Souk el Tayeb has opened a new Tawlet in Saida, located in the historic Old Souk, facing Saida's Old Port. Tawlet Saida, a twofloor restaurant and café, has the capacity to host 75 people.

Developed in partnership with the Hariri Foundation for Sustainable Human Development, it aims to develop the skills of the local female community and share the culinary heritage of Saida’s traditional cuisine. “Tawlet Saida will bridge social, ethnic and political differences in this region, bringing together people from various cultures and background, thus mirroring the positive impact of conviviality and coexistence, while telling the story of Saida through food, not war,” said Kamal Mouzawak, the founder of Souk el Tayeb. soukeltayeb.com Barcelona in Beirut

Barcelona, a restaurant cluster with over 80 outlets, is slated to open in the Ramlet El Bayda area of Lebanon within three years. The project, designed by BAD. Built by Associative Data, will be developed on a 5,000 square-meter land plot by the sea. builtbyassociativedata.com

NEWS

RESTAURANTS

NEWS OPENINGS ZAHIRA Zahira is the new, vibrant destination for generous dining, cocktails and wine, in which all dishes reflect the flare and flavors celebrated across the Middle East, with renowned chef Greg Malouf at the helm. The warm and rich interiors create a space where guests can enjoy raucous feasts through to intimate dinners.

Opened May 15 Owner The H Dubai Executive chef Greg Malouf Covers 120 pax Average price/person USD 68/AED 250 Typical dishes Salmon Kibbeh, Duck Bisteeya, Wagyu Basterma, Seven Vegetable Tagine, Knife & Fork Ice Cream Address The H Dubai, One Sheikh Zayed Road, Dubai zahira.ae

HALA

THANANI RESTAURANT Opened March 2017 Owner Sunset Group Head chef Ibrahim Ayoub Covers 58 Average price/person USD 10-12 Typical dishes Mana’eesh, Organic Tawook/Kebbe, Organic Hummus, Falafel, Halloumi Knefe, Organic Shakshuka Address Ground Floor, Convention Tower, World Trade Centre, Dubai

Opened April 21 Owner MAZ Investments Head chef Ricardo Menta Covers 156 (100 terrace, 56 indoors) Average price/person

USD 45 - 60 Typical dishes A unique European “grazing” style menu Address Al Zorah Golf Pavilion, Ajman thanani.com

ARABESQUE TERRACE LOUNGE

JACKIE O

SALT BY EDDY DIAB

Opened June 2016 Owner Four Seasons Hotel Beirut Executive chef Apostolos Dimou Head chef Rami Nasr Covers 72 Average price USD 32 Typical dishes Oysters with

Opened February 10 Owner Mindset Group Covers 140 Average price/person USD 50 Typical dishes Appetizers, sashimi, salads, main course and dessert Address Saifi Port Side, Beirut facebook.com/jackieOBeirut

Opened February 2017 Owner/executive chef Eddy Diab Covers 70 Average price/person USD 40 Typical dishes Cote de Boeuf, Duo de Saumon, Boule de l’Entrecote Address Monot St., Beirut facebook.com/saltbyeddydiab

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Basterma, Beetroot Wedges with Mediterranean Bottarga, Mediterranean Mini Burgers with Tzatziki and Caramelized Onions Address 1418 PROF. Wafic Sinno Avenue, Minet El Hosn, Beirut fourseasons.com

HOSPITALITY NEWS ME | JUN-JUL 2017

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

KALÉO

MARKET

MED

Opened March 2017 Owner Found’d Holding S.A.L Total investment USD 1,200,000 Covers 65 (indoors and outdoors) Average price/person USD 75 Typical dishes Frogs Served Two Ways, Perfectly Poached Organic Eggs with Porcini, Grilled Beef Filet with Kaléo Potatoes Address Dr. Fawzi Daouk Street, 24 Avenue du Park Bldg., Mina el Hosn, Beirut founddgroup.com

Opened April 2017 Owner/concept developer Boubess Group Covers 200 Concept branding and design WonderEight - Global Branding and Interactive Agency Typical dishes Sesame Prawn Toast, Steamed Chicken Dim Sum, Entrecôte de Boeuf, Ikuradon and Thai Green Curry Address Eden Gardens Building, Grand Hotels District, Downtown Beirut boubess.com

Opened April 3 Owner Ghia Holding Total investment USD 750,000 Executive chef Wadih Abou Jalad Covers 150 Average price/person USD 18 Typical dishes Salad bar, pizza and sandwiches Address Beirut City Centre, Hazmieh facebook.com/MedRestaurantLeb

The art of great cooking The german specialist in professional cooking technology

MKN Middle East & Africa Phone: +97 150 5 58 74 77 E-Mail: rac@mkn-middle-east.com

www.mkn.eu

JUN-JUL 2017 | HOSPITALITY NEWS ME

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NEWS

CHEFS

MEET THE CHEF: TOM AIKENS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

COOKING WITH THE PARIS RITZ’S CHEF, SIMON MANOUKIAN Laureate of the International Coupe de Cuisine, chef Simon Manoukian’s Lebanese roots and French training have seen him evolve into a passionate chef, mastering French cuisine and drawing inspiration from the Middle East. He is currently chef instructor at the Ecole Ritz Escoffier. His repertoire includes working in the best gastronomic restaurants in Paris including the Ritz Paris team.

Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs, with Tom’s Kitchen currently having five sites across London as well as one international flagship in Istanbul and a new restaurant, bar and deli in Birmingham. The UK restaurants and delis all serve British favorites and comfort food classics in a relaxed and informal environment, with an emphasis on where food comes from and how it is grown. Further afield Tom has opened The Pawn, and The Fat Pig, both in Hong Kong, as well as Pots, Pans & Boards in Dubai.

Describe yourself in three words.

Passionate, ambitious, father.

The dish you would never like to eat...

A ready meal.

The cuisine that inspires you...

French cuisine.

You opened Pots, Pans & Boards in Dubai. Why? It is a very simple sharing concept, based on my own memories of sitting around a table with my parents eating food directly out of the pot. This was a real moment of satisfaction as it was all about great food with loved ones.

1. How did being part of the Ritz in Paris influence your career?

Since I was young, I had always dreamed of being part of the team at the Ritz Paris. I first applied for an internship in the kitchens, but was not accepted.

Five years later, after gaining some experience, I was able to join the team. I worked there for seven years, acquiring skills in different kitchen jobs, under the guidance of chef Michel Roth. The Ritz Paris is an institution where I have been able to gain valuable knowledge and skills, which I can now pass on to others.

For one year now, I’ve been working as a chef instructor at the Ecole Ritz Escoffier at the Ritz Paris.

2. Do you consider your Lebanese heritage as an added value?

Reaching a good level as a culinary student in Beirut made it easy to start working in the kitchen in France. The school system in Lebanon helped me develop my linguistic skills, allowing me to perfect my working languages.

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3. Which Mediterranean dish do you think French diners like best?

From my experience, the French love all types of "mezze" dishes, especially ‘tabbouleh’ and ‘hummus’.

4. What are your future career objectives?

I hope to become a Meilleur Ouvrier de France. This would be the ultimate recognition of success and achievement in my career. ritzparis.com

MIDDLE EASTERN FLAVORS IN SINGAPORE

The MENA cuisine you would like to try...

Moroccan cuisine.

The celebrity chef you would like to work with…

I have been fortunate enough to work alongside some of the world’s best chefs.

Many of them were French, including Joel Robuchon and Pierre Koffman. They have both been real inspirations to my cooking and have influenced my style. I also admire chefs like Paul Bocuse, Alain Ducasse and the Roux brothers. Not only have they revolutionized the industry with their cooking, but they are also great businessmen. tomaikens.co.uk

I was also able to adapt to different styles of cooking, practicing in a wide range of cuisines, from Middle Eastern to European to Asian. In addition, Lebanese culture instilled in me a sense of generosity and hospitality, which is a considerable advantage, when working in direct contact with clients.

HN chats with award-winning chef, Bjorn Shen, owner of Middle Eastern restaurant, Artichoke, in Singapore during his last visit to Dubai.

1. Do you think there is a resemblance between Middle Eastern and Singaporean cuisine?

While Singaporean and Middle Eastern

cuisines taste different, they still have several things in common. I first discovered this when I was living in Australia, where my Lebanese colleague prepared a dish called ‘rezz a djeij’ for me. The dish featured chicken and rice, served with minced lamb and almonds on top and tasted delicious.

I discovered that the approach in cooking this dish is similar to that used in our famous Singaporean chicken rice, which is poached chicken with flavorful rice. I can say that both cultures are fond of bold flavors and spicy dishes.

2. Which Middle Eastern countries inspire your cooking?

Cuisines from Lebanon and Turkey have greatly influenced my approach and style. artichoke.com.sg

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NEWS

SUPPLIERS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

3 WHISKY TRENDS WITH IAN A MCWILLIAM, MARKETING EXECUTIVE AT J & G GRANT, GLENFARCLAS DISTILLERY

BARISTA ESPRESSO’S ‘CHOCOLATE SHOT’ AWARDED

1. There is an increased growth of whisky cocktails, especially in Mediterranean and Asian markets. Many bars are almost entirely focusing on cocktails.

2. Single malt Scotch whisky is becoming much more widely used, where in the past there would have been more focus on using blended Scotch whiskies.

3. American bourbons/whiskies, in addition to white spirits and rums for cocktails, are also on the rise this summer. glenfarclas.com

JOHNNIE WALKER LAUNCHES NEW MARKETING CAMPAIGN FOR THE REGION

Premium coffee company Barista Espresso won the Best Hot Beverage trophy for its new ‘Chocolate Shot’ at the Gulfood Innovation Awards 2017. The Chocolate Shot is the latest in a long line of innovative products to come from Barista Espresso. barista-espresso.com

MEXICAN BEEF EXPORTERS LOOK TO THE MIDDLE EAST

Keep Walking Lebanon introduces key society influencers and leaders to the possibilities that reside within each individual. Hosted by Diageo, the makers of Johnnie Walker, the campaign reflects the brand’s commitment to remarkable achievements and progressive spirit. The new chapter of the Keep Walking Lebanon campaign was revealed through a TV ad and a documentary that featured stellar examples of Lebanese people using their

resourcefulness to accomplish great things.

The documentary featured pioneers in their fields, who were recognized with the Award of Resourcefulness, including Antoine Abou Moussa (Compost Baladi), Antoine Skayem (Riego), Zeina Saab (Nawaya), Charbel Daghfal (Wheelchair Taxi) and Randa Farah (Lebtivity). Previous Johnnie Walker campaigns have featured celebrities such as Elie Saab and Nadine Labaki. johnniewalker.com

VISPRING BEDS NOW AVAILABLE IN DUBAI

The potential for a U.S.-Mexico trade war under President Donald Trump has accelerated efforts by Mexican beef producers to explore alternative foreign markets to the United States. This has firms looking to the Middle East, where most meat is imported from non-Muslim countries, using animals slaughtered by the halal method prescribed by Islamic law. As the world's sixth biggest beef producer, Mexico plans to quadruple exports of halal beef to 44 million pounds (20,000 tons) by the end of 2018 from 11 million pounds (5,000 tons) this year, according to data from the Mexican cattle growers association, AMEG. The country should have 15 plants certified to produce halal meat by the end of next year. Targeted markets include Egypt, the UAE, Qatar and Lebanon.

NESTLÉ EXPANDS ITS PRODUCTION FACILITIES IN DUBAI

Intercoil International, one of the leading manufacturers, retailers and distributors of premium beds, bedding and bedroom furniture in the Middle East, announced the regional launch of award-winning British bed brand Vispring. Ten of the 14 models

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available in Vispring’s global catalog will be showcased exclusively at the Vispring Showroom, with each bespoke bed handmade in Vispring’s factory in Devon, before being shipped to the UAE. intercoil.com

USD 145 million Al-Maha factory, Nestlé’s third culinary and coffee factory in Dubai, has been inaugurated. The factory will manufacture Nestlé’s Maggi products and Nescafe coffee mixes locally, creating 340 new jobs. The other two company factories produce bottled water, chocolate and milk powder products. nestle.com

HORECA

REVIEW

RECORD

VISITORS AT

HORECA

HORECA, the annual meeting place for the hospitality and foodservice industries, rounded off its 24th edition at Beirut's BIEL exhibition center on April 7. Spotlighting the latest innovations and trends in the hospitality and foodservice sectors, the event drew in a crowd of 18,000 trade visitors The premier B2B event attracted high-level professionals comprising CEOs, GMs, senior executives, decision makers and buyers. This marks a 20 percent increase compared to the number of attendees in 2016.

During the opening, a culinary celebration was held with eight prominent Lebanese chefs, who created unique food items channeling traditional flavors of Lebanon.

More than 360 local and international exhibitors from countries including Australia, Belgium, Brazil, Czech Republic, Egypt, France, Hungary, Italy, Jordan, Kuwait, Lebanon, Nigeria, Turkey, Spain, Syria, UAE and the USA showcased the latest in food and beverage, catering equipment, packaging and labeling, interior design, hygiene and technology, among other products and services. In excess of 2,500 brands were presented during the course of the event.

A jam-packed program of 20 daily competitions, events, and workshops took place, including the renowned Hospitality Salon Culinaire, the Lebanese Bartenders Competition, the Lebanese Barista Competition and the Annual Hospitality Forum, where visitors were able to take advantage of excellent networking opportunities, with over 25 international experts and chefs.

Speaking of the success of the 2017 edition, managing director of Hospitality Services, Joumana DammousSalamé said, “This year’s HORECA took place under the theme 'From Lebanon to the World,' giving eminence to Lebanese flavors. Since the very beginning, our aim has been to elevate the profile of this amazing country, to celebrate its incredibly diverse cuisine and show the strength of its hospitality sector.”

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12 LEBANESE RESTAURANTS HONORED AT HORECA 2017

Al Ajami, Al Fardos, Al Halabi, Al Sultan Brahim, Burj Al Hamam Casino Arabi, Casino Mhanna, Chez Sami, Kasr Fakhreddine, Le Phenicien, Mounir and Shater Hassan were honored as ambassadors of Lebanese cuisine during the opening ceremony of HORECA on April 4. The initiative was overseen by Hospitality Services and the Syndicate of Owners of Restaurants, Cafes, Nightclubs & Pastries in Lebanon (RCNP). The award recognized the efforts and the commitment the restaurants had shown to taking Lebanese cuisine around the world, which has helped attract huge numbers of tourists to the country and raised the profile of the food tourism segment. Four criteria were used in the decisionmaking, including the longevity of the restaurant (outlets should have been in operation for over 30 years), the superior quality and service they offered and membership of the Syndicate of RCNP. The restaurant should also have gained consent from the Syndicate’s board, Hospitality Services and the Ministry of Tourism.

KEY FIGURES AT A GLANCE

15,000 SQM EXHIBITION SPACE

4,000 + DEALS DONE 3,000,000 + GROSS SALES ACHIEVED

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NETWORKING OPPORTUNITIES

500 +

PARTICIPANTS IN COMPETITIONS

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INTERNATIONAL SPEAKERS & JURY MEMBERS Visit horecashow.com to read the full review

SAVE THE DATE 20 – 23 March 2018 Get ready for the 25th edition of HORECA Lebanon at BIEL exhibition center, Beirut

JUN-JUL 2017 | HOSPITALITY NEWS ME

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EVENTS

SEEN & HEARD

WHAT YOU MISSED

media partner of GRIF, ATM & AHIC

CATALYSTS OF CHANGE UNVEILED AT AHIC 2017 Now in its 13th year, the annual knowledge and networking platform for the global hospitality investment community, AHIC, attracted more than 700 delegates keen to better understand regional hospitality market fundamentals, opportunities and investment potential.

The economy and mid-market hotel segment was identified as presenting a significant opportunity for hotel owners and operators alike at the Arabian Hotel Investment Conference 2017 (AHIC), held at Madinat Jumeirah in Dubai from 25-27 April, 2017 and organized by Bench Events and MEED. Expert speakers also identified a gap in the market for more experiential accommodation and entertainment attractions, especially in Dubai, as the market continues to diversify its hospitality offering.

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Media Center Building Accawi, Beirut, Lebanon

Url: www.chip.com.lb Email:sales@chip.com.lb

Midscale reigns In an exclusive presentation, STR managing director Robin Rossmann provided insight into the midscale pipeline and performance in the GCC, revealing that mid-market supply is set to match luxury in the GCC by 2021.

According to STR, the ‘Midscale’ has out-performed the ‘Upscale & Upper Mid Classes’ and ‘Luxury & Upper Upscale’ classes since 2011 across the GCC. Rossmann observed that midmarket hotels are under-penetrated and pointed to significant growth potential underpinned by growing intra-regional travel and demand for affordable travel.

Commenting on the trends, Jonathan Worsley, chairman, Bench Events, board director, STR and co-founder of AHIC, said, “The mid-market has been discussed at AHIC for several years, but in 2017, we have witnessed a significant shift as the compelling investment model for lower development costs and higher, quicker returns has put the mid-market in favor. It was fascinating to explore the long-term view, looking at costs, rate strategy and returns with our many speakers and sponsors.

“Testament to the potential for the midmarket in the Middle East is the launch of US-based hotelier Choice Hotels International in the UAE and Saudi Arabia, with a pipeline of seven signed hotels already and many more to come.

We were delighted to welcome Stephen P. Joyce, president & CEO, Choice Hotels International, Inc, as one of our keynote speakers to gain insights from one of the world’s leaders in the midmarket hotel industry.”

Commenting on the company’s expansion, Stephen P. Joyce said the growth of the middle class and demand from travelers for quality, midscale accommodation had fueled Choice Hotels International’s entry to the Middle East with three of its brands: Clarion, Comfort and Quality. “Historically when you look at this region and what people

considered moderate, they kind of pull the chandelier and pull the marble and they don’t change the operating model,” Joyce said.

In a dedicated plenary panel session focused on investment in the mid-market, Elie Younes, vice president business development MEA for The Rezidor Hotel Group, echoed this. “We are very active in the midscale market in the Middle East, with 20 percent of our properties within that bracket. However, we have more in the pipeline along with serviced apartments.

Operational efficiency starts at the development of the product; you may not need a comprehensive back of house and you can reduce the staff-to-guest ratio,” said Younes.

The future of Dubai requires out-ofthe-box thinking In a separate session focused on Dubai and The Next Five Years 2017-2022, Gurdish Bassi, Economist at GRMC Advisory Consulting, revealed insights into tourist spend patterns. He predicted that total tourist spend in Dubai is expected to reach AED 144 billion by 2021, compared to AED113 billion in 2016 and that the largest spending increase would be in the entertainment sector. Bassi said, “Shopping malls may not have it all; entertainment and experiential concepts will capture a significant proportion of total spend.”

Klaus Assmann, vice president – hospitality and retail, Dubai Parks and Resorts, added his views on the further potential for Dubai.

The conversation at AHIC centered around the theme Catalysts of Change, with technology and digitization highlighted by many speakers as having a major impact on the future of the hospitality industry and also featured discussions centered around topics including asset management, overseas investment, F&B, brands, third-party management and alternative investment models. arabianconference.com

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CALENDAR

ATM 2017 PACKS IN THE CROWDS JUNE

25 – 27 June USA SUMMER FANCY FOOD SHOW The largest specialty food industry trade event in North America.

Specialty Food Association specialtyfood.com

AUGUST

This year’s Arabian Travel Market held in Dubai World Trade Centre from April 24-27 got off to an inspiring start, with an informative discussion on the legacy of Expo 2020. Now just under three years away, it was revealed that plans for the site after the world showcase concludes will see 80 percent of the plot re-developed with all Expo’s assets and transport infrastructure re-purposed for future use by a range of tenants and major private sector firms.

Tourists arrivals will triple by 2030 While the UNWTO & ATM Ministerial Forum, which was attended by more than 20 government ministers and global leaders, concluded that the main priorities for the region’s tourism industry include human resources development, public/ private sector cooperation, connectivity, technology and sustainability. “Despite all external shocks, the Middle East and North Africa tell one of tourism’s biggest success stories. A story that brings an immense opportunity to make tourism a pillar of economic diversification, job creation and sustainable development in this region,” said UNWTO secretary-general, Taleb Rifai.

“This meeting provided an opportunity to identify the priorities of tourism policy for the MENA destinations, strengthen regional cooperation and public-private partnerships that prepare the region to welcome the 195 million international tourist arrivals – almost triple the present volume of 72 million – forecasted by UNWTO for 2030,” he added.

Accommodating halal travelers New this year, the inaugural Halal Travel Summit, was one of many seminar sessions on the Global Stage, which welcomed leading Muslim travel industry experts including Rafi-uddin Shikoh, CEO of

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DinarStandard and Faeez Fadhlillah, CEO of Salam Standard & Tripfez, in a discussion about halal destination strategies and how to sell halal travel. Muslim travel is a key sector for economic development and job creation throughout the world, generating USD 139 billion in GDP and creating 4.5 million jobs worldwide. Fadhlillah said, “The USA and the EU represent 44 percent of the global Muslim travel market, netting nearly USD 64 billion of inbound expenditure during 2015.

“The Asian and Middle Eastern countries attracted more than a third (37 percent) of the global expenditure total, and these regions are expected to see the most robust tourism growth in the coming years.”

The one-day summit featured three interactive seminar sessions covering the big picture, halal destination strategies and how to sell halal travel. It was agreed there was a strong need to create a halal tourism industry body involving both Muslims and non-Muslims. Also, in the Middle East, there is a need to develop formal halal destination strategies with public and private sector involvement and buy-in, following in the footsteps of Asian countries such as Malaysia, Indonesia and Japan.

Zulkifly Md Said, director general, Islamic Tourism Centre (ITC), Ministry of Tourism and Culture, Malaysia, said, “Islamic tourism is not something that has to be forced upon.

However, if you feel that you want to expand your business to the Muslim traveler, then you must understand the adjustments you need to make to capture their presence.”

Responsible tourism, which played a huge part in the show and continues to be at the forefront of the industry, has appropriately been named the theme for 2018. arabiantravelmarket.wtm.com

21 – 23 Aug INDIA FOODTECH INDIA, ANUTEC International food and hospitality industry exhibition.

Koelnmesse GmbH foodtecindia.com

SEPTEMBER 11 – 14 Sep SYDNEY FINE FOOD AUSTRALIA Australia’s largest exhibition for the food and beverage industry, Fine Food Australia is an international event showcasing the latest innovations in food, beverages and equipment.

Diversified Exhibitions Australia Imex Management, Inc. finefoodaustralia.com.au 18 – 20 Sep DUBAI GULFHOST & AUTUMNS FOOD SHOW Hospitality equipment and food service expo connecting all catering equipment manufacturers, suppliers, solution providers and investors with the most influential buyers from the hospitality industry.

DWTC gulfhost.ae 18 – 20 Sep DUBAI THE HOTEL SHOW DUBAI This event showcases products like facilities management systems, food services, catering services, hotel services, lodging and accommodation services.

DMG Events & DWTC thehotelshow.com 29 Sep – 1 Oct LEBANON BEIRUT RESTAURANTS FESTIVAL The annual event gathering more than 50 food stands, trucks and bars under one roof.

Syndicate of Owners of Restaurants, Cafes, Nightclubs & Pastries & Hospitality Services hospitalityservices.com.lb

ADVERTORIAL Fiera Milano Press Office Rosy Mazzanti – Simone Zavettieri Tel. +39 02.4997.7457 e-mail press.host@fieramilano.it Flaviana Facchini - Public Relations Mob. +39 3396401271 e-mail flavianafacchini@gmail.com For further information, visit www.host.fieramilano.it, @HostMilano, #Host2017 on Facebook, Twitter and Instagram.

THE ART OF BAKING In HostMilano’s Bread Pizza Pasta area, visitors can find new hints and inspiration in the presented formats and machinery, as well as anything they need to improve their business and make it more competitive.

Bread and pizza, pasta and pastries, frosted and chocolate cakes, cupcakes and brioches - this is the art of bakery, the important catering segment based on grain flour, which will be celebrated at the 40th edition of HostMilano. The event will dedicate an entire area to this art – Bread Pizza Pasta – at Fiera Milano from Friday 20 to Tuesday 24 October 2017.

Ancient food is becoming increasingly popular when eating out According to ISTAT/AIDEPI data, from 2002 to 2015, the consumption of bakery products in Italy has passed from about 14 Kg to over 16 Kg per capita. NPD Group Inc.’s surveys indicate that Viennoiserie (brioches and croissants) remains the art of bakery’s main contribution to bars’ turnover. Bread is also very much requested. It must be handmade and of good quality, as customers are much more

quality-conscious about the products they find in bars than they were in the past (16.3% in 2016 compared to 13.3 in 2011).

Always under the spotlight Pizza has always been considered Italian cuisine’s Cinderella - always identical and without high expectations. However, in the past few years, it has renewed itself, becoming gourmet or contemporary.

It’s healthier, fresher, more natural, and most of all, more creative. Starred chefs and innovative pizza makers have put all their passion and love for this product into making this transformation possible. They have changed the trends of haute cuisine, focusing on vegetables, quality of products, and venturing with combinations that aim at enhancing every single ingredient. One example is the initiative promoted by Chic, Charming Italian Chef – partner of Host2017 together with Apci, Identità Golose, Associazione Cuochi Milano e Provincia (Milan and Province Cooks' Association), Appafre, and many others – which has brought three haut cuisine chefs to three historic pizzerias to work on new versions of the most famous Italian dish in the world. A contamination that you will see at HostMilano.

Bread-making and pastries are involved in this same process, as they are taking the centre stage at the restaurant more frequently. Since it takes more to make customers happy, professionals who have built their business on the art of bakery, must be prepared. First of all, they must diversify their offering to tune into the desires of the customers who are more informed about and attentive to what they eat. They are also used to have everything in one place and immediately. But requirements can be different. Customers want a fast service and instantaneous payments for a takeaway snack, but they also look for a cosy environment where to have a coffee, a cocktail, or a quick lunch or dinner. Therefore, the venue goes beyond genres and definitions. It becomes a place where products of the

confectionery, bakery, and ice-cream world are all available in one place. The art of baking has become a business with potential, but it must be able to renovate itself and expand. That’s why HostMilano is a must-attend event. Here, you can find whatever you need, from flour to semifinished products for ice-cream, coffee toppings, from ovens, to mixers, state-ofthe-art cold rooms, furnishings and table sets. Many technological solutions will give you a peek into the future.

Between events and training sessions Pizza enthusiasts must attend the European Pizza Championships, organised by the Pizza e Pasta Italiana magazine, which will involve over 60 pizza makers hailing from all over Europe.

APCI – Association of Italian Professional Chefs – with Obiettivo Apprendistato (Apprenticeship Objective) will organise a full-on casting event that will see talented newly-qualified chefs working before a panel of professionals, who will then select the most convincing individuals to be trained at their company.

Fiera Milano S.p.A. - Capitale Sociale euro 42.445.141,00 i.v. - Registro Imprese, C.F. e P.I. 13194800150 - R.E.A. 1623812 Sede Legale: P.le Carlo Magno 1,20149 Milano, Italy - Sede operativa ed amministrativa: Strada Statale del Sempione 28,20017 Rho, Milano, Italy Tel. +39 02.4997.1 - Fax +39 02.4997.6586 - host@fieramilano.it - www.host.fieramilano.it

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HIGHLIGHT ON GRIF 2017

Nada Alameddine, partner handling business development at Hodema Consulting Services, highlights key trends emerging in the Middle East market and the models that are being used successfully to drive growth, from franchising to the creation of local concepts The Global Restaurant Investment Forum 2017 (GRIF), organized by Bench Events, is an annual networking event, showcasing the hottest restaurant concepts from around the globe. Powered by Michelin, the forum was hosted by AccorHotels at Fairmont The Palm in Dubai from April 10th to 12th and gathered over 300 industry professionals.

GRIF held a three-day conference tackling several topics in the food and beverage (F&B) industry namely global trends, concept development, finance and investment, as well as creating food culture.

As gold sponsor, Hodema Consulting Services took part in several panels, whereby I personally chaired discussions

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on hot-button issues, namely how the Middle East region is at the crossroads of cultures; a result of various influences throughout history, over three hundred ninety thousand inhabitants and a contrasted GDP per capita varying from USD 1,406 in Yemen to USD 73,653 in Qatar. The region is not considered a trendsetter, as it has always been an importer of food trends coming directly from the west and from Asia through the west. This explains the unbalanced ratio between imported and homegrown F&B brands. However, we are witnessing today the introduction of locally created concepts and brands.

Over 17 food and beverage trends are dominating the Middle East with some emerging such as Turkish cuisine, tech services and food trucks. Other established trends are also on the rise such as farm to table, local cuisine and upgraded street food, with the most popular being all-day breakfast, Lebanese cuisine and coffee shops. Food on-thego and bars within bars are avant-garde trends being slowly introduced to the market. In terms of safety bet trends, the Middle East will always rely on traditional Middle-Eastern food, chicken-based cuisine, Italian cuisine, sushi and shisha. “Demystifying Restaurant Development� was another panel during which Toufic Akl, partner handling operations at Hodema Consulting Services, discussed the opportunities and challenges across the restaurant development process, ensuring return on investment (ROI)

by investing across all phases of the development process, from functional interior design, to preopening marketing and operational planning.

The panel discussed an essential checklist a developer should complete to determine whether an opportunity is worth investing in. Toufic Akl stressed on the following major elements: a detailed market study showing demand demographics in the area where the restaurant is to be developed, a good analysis of the competition in the market, the existing supply chain along with a complete and detailed feasibility study.

The panel also tackled some of the greatest misconceptions about restaurant development and what should developers know before embarking on a project.

Akl stated that innovation is not always welcome, although at the same time it is essential to a project’s success. The panelists agreed on the fact that a restaurant requires hard work and investors must be very involved in operations and management.

When asked about some of the lessons learnt through experiences, and how developers can avoid some of the pitfalls that speakers faced, the main focus was to take the necessary time in the study and creation phase, and most importantly to work with professionals as the restaurant business faces very high risk and competition.

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BUSINESS

TOURISM

SUSTAINABLE TOURISM EVERYONE CAN DRIVE CHANGE

The solutions are as immense as the potential that they offer. The strategies vary, depending on the destination, but also on the level of involvement of local stakeholders. From our side, UNWTO has several tools, among which I would highlight our recommendations and manuals on accessible tourism and the UNWTO Network of Sustainable Tourism Observatories.

The development of sustainable tourism plans and schemes is fast becoming an integral part of government strategies for meeting longterm objectives, especially in emerging countries with volatile markets. Hospitality News ME spoke to Taleb Rifai, United Nations World Tourism Organization (UNWTO) Secretary General, about the organization’s role in highlighting this important concept and how governments can get involved 1. How effectively do you think involved states will be implementing sustainable tourism procedures?

There are different manners and strategies to develop sustainable tourism practices.

Legislation may appear as the major one, but the involvement of key stakeholders, such as private sector firms, is an important requirement. In parallel, customers’ and travelers’ needs must also be addressed and considered.

2. What practical solutions is UNWTO offering?

Sustainability refers to environmental protection, cultural preservation and respect for host communities.

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The Middle East possesses a particular pride, which is always relevant in developing measures to protect heritage, landscapes and traditional cultures 3. How do you think Middle Eastern companies could become involved?

The first step to getting involved and building commitment is to be informed and see the benefits. Throughout history, we have witnessed stakeholders of different backgrounds beginning to contribute to causes of common interest when they become aware of their impact. Besides this ethical component, highlighting the benefits that companies can enjoy when they become more sustainable prompts a second level of engagement. This helps to increase customer trust. Their business becomes more efficient and this adds value in the medium and long term.

From a more personal angle, I believe that the Middle East, the cradle of human civilization, possesses a particular pride, which is always relevant in developing measures to protect heritage, landscapes and traditional cultures. Sustainable tourism is about all of these. In this context, I invite all Middle East countries and companies to support the UNWTO current process of transforming the UNWTO Global Code of Ethics for Tourism into an international convention, and companies to join the private sector’s commitment to the Code, which we have been promoting since 2011.

4. What are your views on the newly imposed travel bans and how do you think international and regional politics are affecting global and regional tourism?

We do not support these decisions as they have proved to lead to greater misunderstanding and confrontation between nations. Tourism is a language of dialogue, since, when we travel, we become more open-minded and more cultivated individuals, with global concerns. As tourism increases its presence in national strategies, global policies will play a bigger part in reducing distances between countries.

5. How will technology contribute to the future of tourism?

Technology has always contributed to the development of tourism, from the first maps, compasses and sextants that guided travelers in the past. Today, social media, devices that help to easily capture the best moments of our trips, digital platforms that simplify travel, and strategies, such as the e-visa that speeds up processes, constitute

12 MONTHS OF SUSTAINABILITY The United Nations General Assembly declared 2017 the International Year of Sustainable Tourism for Development, recalling the potential of tourism to advance the universal 2030 Agenda for Sustainable Development and the 17 Sustainable Development Goals (SDGs). The International Year aims to support a change in policies, business practices and consumer behavior towards a more sustainable tourism sector that can contribute effectively to the SDGs. Accounting for seven percent of worldwide exports, one in 11 jobs and ten percent of the world’s GDP, the tourism sector, if well managed, can foster inclusive economic growth, social inclusiveness and the protection of cultural and natural assets, the assembly said.

The International Year promotes tourism’s role in the following five key areas: inclusive and sustainable economic growth; social inclusiveness, employment and poverty reduction; resource efficiency, environmental protection and climate change; cultural values, diversity and heritage; and mutual understanding, peace and security. #travelenjoyrespect tourism4development2017.org

not an alternative, but a mandatory component of tourism development. We recently held the ‘I International’ conference on smart destinations, and all experts agreed on the tremendous value for destinations of investing in these technologies.

Tourism is a language of dialogue, since, when we travel, we become more openminded and more cultivated individuals 6. What is your advice to countries where the tourism industry is getting back on track?

7. Where do you see regional tourism heading, and how would joint projects and routes, such as the Phoenician Route and Silk Road, bring countries together?

The entire region has a lot to offer, not only in terms of tourism, but also in parallel areas, such as culture, renewable energies and business development, so I’m quite sure that the coming decades are going to be very bright for this very special part of the world.

These countries are consolidated destinations and we’re confident that sooner or later, they will regain the good figures that they have always enjoyed. Egypt’s case is particularly felt at UNWTO. Having worked in the tourism field for several decades, we know the potential that the country holds, the effort put in and the role that Egypt has played in driving regional tourism, serving as a reference for many countries.

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BUSINESS

STRATEGY

TOURISM OF TOMORROW These global shifts are set to have a profound and disruptive effect on the Middle East travel and tourism industry.

Martin Berlin, Middle East partner and global deals real estate leader at PwC, shares his insight

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Demographic shifts

The impact of climate change on the tourism landscape is estimated to be highly negative, as it will compromise visitor numbers if the GCC summers become hotter

With the Middle East leading the emerging market population boom over the past decade, demographic and social change is a key issue that the industry will need to tackle. Given these dynamic parameters, the travel and tourism industry must update its offering to cater to this changing demand, deriving from a multiple clients’ base. This change from ‘Generation Z and the Millennial to the Silver tourist’ brings with it numerous opportunities and challenges. Embracing innovation in hotel branding through lifestyle branding and personalized experiences is key. The hotel industry’s business traveler is soon to be targeted by Airbnb. Hoteliers need to take strong, proactive actions to retain business travelers and attract customers across all ages and demographics. They must become more consumer-centric, while investing in creating strong identities for smaller lifestyle chains. The Gen Z and the Millennial tourists are most likely to make decisions based on social media influence, accentuating the extra attention that stakeholders should dedicate to social media platforms in their marketing strategies.

Similarly, the impact of digitization extends to the travel and tourism industry. From automated bookings and e-itineraries to mobile check-ins and bring your own device (BYOD) entertainment platforms, the digital industry is set to have a profound impact on the travel and tourism industry.

Shifting global economic power

AT A GLANCE • Emerging markets will overtake developed markets as tourism and hospitality destinations • There is an increasing need for midmarket accommodation to cater to a younger generation that puts less emphasis on star ratings • The region needs to implement critical climate control measures in the form of sustainability roadmaps with clear targets and mitigation strategies

With the shift of global economic power, the Middle East stands at the center of many of the world’s fastest growing markets, most important of which are India and China. The region will have to take proactive steps to benefit from these shifts and its advantageous position. Emerging economies are expected to surpass advanced economies in terms of international tourist arrivals - with Asian and Pacific countries gaining most arrivals by 2030. While most of the countries are gearing up to attract and retain the Asian traveler (i.e.

Indians and Chinese), destinations within the Middle East have already put the wheels in motion by introducing direct flights from India and China to the Middle East, easing visa procedures, introducing a variety of activities, especially in the family and cultural realms, providing a world-class retail offering, diversified hotel offering, leveraging celebrity endorsements and adopting other traditional marketing tools to promote a destination in the hosting country.

Accelerating urbanization Currently, around half of the world’s population live in cities. The UN forecasts that by 2030, 4.9 billion people could become urban dwellers. The GCC is leading the urbanization game, with 85 percent of the population today living in cities. This percentage is expected to rise further by 2050. Although urbanization and tourism go hand in hand, since connectivity

is increased between destinations, uncontrolled rapid urbanization presents acute challenges. These include constrained capacity and finance for infrastructure delivery, investment in service provision, proper planning and resource scarcity. It is therefore important for the Middle East to make wise choices when it comes to rapid urbanization in order to enhance and maintain the livability, sustainability and productivity of its cities.

The downside of urban tourism is the negative effect it has on the environment, including, air pollution, noise pollution and over-utilization of resources. With water scarcity looking likely to become a concern in the future, it is vital that the region develops policies around sustainability within the tourism industry.

Climate change Climate change and resource scarcity are pressing issues for the Middle East. GCC countries are among the world’s highest users of energy and water per capita. They are burning both oil and gas to produce power and desalinated water, giving them the worst carbon footprint. The impact of climate change on the tourism landscape is estimated to be highly negative, as it will compromise visitor numbers if the GCC summers become hotter. The region will need to implement critical control measures in the form of a sustainability roadmap with clear targets and mitigation strategies. It is important to think beyond profits and to preserve resources, building frameworks to enhance sustainability for the next generation. There also needs to be a strong contribution from key players across the tourism value chain, including government authorities, meteorological departments, developers, hotel operators and the tourists themselves. On a macro level, raising awareness on this issue is also crucial.

Technological breakthroughs For many years, corporate technology was far more advanced than anything available to the consumer. But two key dates: 2007 and 2010, the respective launches of the iPhone and iPad, shifted this balance decisively in favor of the consumer.

Employees and consumers now have a very high benchmark for the experiences that they expect from their everyday use of digital apps and platforms. The smartphone penetration for the GCC markets is among the highest in the world, reaching 78 percent and 77 percent in the UAE and Saudi Arabia respectively. Accordingly, there is a great opportunity for the GCC to leverage on digitization. The travel and tourism industry has witnessed the infiltration of digitization across the entire value chain. From influencing the decision to travel to receiving post-travel feedback, every part of the process can be conducted on a digital platform. pwc.com JUN-JUL 2017 | HOSPITALITY NEWS ME

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BUSINESS

HOTELS

HOTELS OF THE FUTURE Hotels are constantly challenged to evolve and adapt to meet ever-changing consumer expectations.

They are no longer places to just eat and sleep, but representative of lifestyles, interwoven in the cultural, social and business fabric of their location

THE FUTURE AVATARS IN THE HOSPITALITY JOURNEY On-stay

Ray F. Iunius Director of Business Development

Lausanne Hospitality Consulting In any decision-making process, customers go through a series of steps to achieve their objectives. In hospitality, the classic path of a customer’s decisions and the journey itself is described as the customer journey.

It involves three main stages: pre-stay, on-stay and post-stay. However, classic hospitality operations happen between check-in and check-out.

Pre-stay Before booking transport and accommodation, a traveler will explore all the options available. To turn a prospective guest’s casual browsing activities into an actual booking, hotels will have to develop a competitive and distinctive hospitality journey strategy. This can be achieved by using data analytics to identify specific needbased customer segments; understanding the effective hospitality journey for each customer segment; investing in the right technologies to obtain a competitive advantage; developing mobile technologies, such as apps for mobile booking, check-in and room keys; and streamlining the digital booking experience on the web. These targets will allow hotels to identify the right business opportunities to improve their customers’ experiences.

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An hotelier’s main task is to make sure that a guest’s stay not only meets expectations, but exceeds them. Any stay begins when a guest checks in. In the future, a customer recognition process will trigger personalized services. Negative stereotypes, such as waiting in a check-in line, will disappear.

Instead, there will be a mobile check-in.

Interactive signage will guide customers and authorize them to access their room via smartphone. Personalized information and offerings could be pushed to smart devices or to virtual avatars by the hotel, as well as by allied partners, to stimulate guest choice and experience. In addition, travel groups could be clustered accordingly, in order to provide the most personalized communityrelated services. Check-out and payment procedures will be mobile, according to a guest’s individual preferences.

To turn a prospective guest’s casual browsing activities into an actual booking, hotels will have to develop a competitive and distinctive hospitality journey strategy Post-stay ‘Recommend, evaluate, share and rank’ are the post-stay touch points. In the future, social networks and new mobile applications will assume this function. Any post-stay experience will be connected to pre-stay and on-stay experiences. Guests will share their emotions and impressions in the digital space in real time.

The future avatar Internet service providers are creating personalized profiles of all users – that is,

of all of us. The more data we produce, the more accurately such digital profiles represent our «real» profiles, or, in other words, the more closely our avatars resemble us. Everyone will be able to analyze their own data and monitor changes in their avatar. In principle, an avatar operates like a Google search engine: atomized molecules of information are assembled to generate a holistic picture. The second wave of avatars will create an unprecedented market transparency that guests would not normally be able to reach via manual research. This will force hotel operators to care about their digital reputation. Avatars will become chief brand ambassadors, as they unite revenue management and digital marketing at the new digital points of sale.

ABOUT LAUSANNE HOSPITALITY CONSULTING (LHC) LHC is the subsidiary of Ecole hôtelière de Lausanne in charge of executive education and consulting. lhcconsulting.com

5 TRENDS DEFINING HOTEL F&B

religious and cosmopolitan lifestyle that modern society entails, travelers want to experience and immerse themselves in the real deal when abroad, without feeling guilty about carbon footprints. As water quality and sustainability are issues faced in the Middle East, design will also have to adjust to satisfy the desire for transparency.

Materials being sourced in a sustainable way, such as recycling, reclaimed wood and biodegradable materials, will continue to be used in an exciting and innovative fashion.

3. 3D printing

Sarah-Jane Grant Dubai Director

LXA, design consultancy 1. Based on a true story Consumers have been romanced by product origin, ingredients and inspiration stories.

They are starting to ask big questions about the integrity of their food. Chefs are now using 'just-picked produce' to source much of their culinary inspiration. This best reflects a restaurant’s 'farm-to-table’ philosophy, which has never been more important. LXA are now considering plant-based protein bars and self-juicing areas sitting alongside the lobby coffee shop.

2. Environment From offering locally-sourced/homegrown food and vegetables in the hotel's restaurants to using naturally and locallysourced building materials, the future hotel will embrace the ‘green’ revolution and appeal to the more astute and perceptive future traveler. With the multi-cultural,

Are you ready for digital cooking? This experience uses 3D-printing, turning food preparation into an automated activity.

Already being used in care homes, this could be applied to the hotel room dining experience, allowing personalized balanced meals adjusted to guests’ taste to be digitally printed within your hotel room.

4. Hotel F&B influenced by the catwalk Concepts such as Intercept by Lexus, Armani Cafe and Harpers Bazaar Cafe are the latest F&B projects, designed to communicate and engage with clientele, while allowing them to immerse in an interactive experience with their favorite brands.

5. Grab and go with mobile Apps Guests and meeting attendees can use the hotel or the meeting points to access interactive menus through personal mobile devices, ordering fresh menu items for quick pick-up without the wait. Mobile Apps for vendor booths or breakout meeting space can also speed up the service. wearelxa.com

LOOKING BACKWARDS, MOVING FORWARDS This drive to overcome, rather than integrate with, cities’ climates and landscapes has led to the construction in deserts of culturally incongruous glasshouses that hold little regard for human comfort, energy efficiency or the health of our planet.

Kevin Underwood Principal

HKS Hospitality Group In their quest for improving the guest experience through technology, some architects have forgotten the fundamentals of good design. Interventions such as air conditioning are relied upon rather than designs that maximise the natural advantages of the surrounding landscape.

In the future, hotels must be designed in response to the history, heritage and environment of their locale – the ‘wow’ factor should always come second. Guest comfort and wellness should be paramount through masterplans that consider the site’s unique parameters and include “healthy” BREEAM and LEED-certified materials and processes. However, sometimes moving forwards means looking backwards.

When I helped develop the masterplan for the Heart of Doha, the Middle East’s first sustainable downtown regeneration project, we learned a lot from the ancient settlement patterns established when Doha

was a fishing village. Buildings’ internal courtyards were constructed with windows to filter sunlight into the rooms, and their thick walls insulated against temperature variations, while roads called ‘breeze streets’ were angled to the northwest to optimise prevailing winds. We interpreted this traditional courtyard design within the new masterplan’s construction guidelines.

Structural walls incorporate a similar ratio of solid to glass, and double-skinned roofs reduce the need for air conditioning.

Narrower streets decrease solar gain and, along with numerous trees, keep buildings shaded, while water features bring extra cooling. We learned all this from historic practices, and then applied new techniques and technologies for maximum efficiency.

This coupling of centuries-old wisdom with 21st century advances is, I believe, the future for buildings that offer longevity and human wellbeing. hksinc.com JUN-JUL 2017 | HOSPITALITY NEWS ME

53

BUSINESS

MARKET UPDATE

INVESTING IN IRAN

AS APPEALING AS EVER

A challenging yet highly rewarding market, Iran has found itself on the radar of several major regional and international players.

Ralph Nader, CEO of Amber Consulting, tells us more about the market status, the challenges and the opportunities

Iranian hospitality rising Iran is steadily opening up to the world, following an easing of economic sanctions from Europe and the USA. The tourism industry has been one of the first beneficiaries of the reduction in sanctions.

According to the World Travel and Tourism Council, visitor numbers increased by five percent in 2015 to reach 5.2 million. In its well-known ‘Global Destination Cities Index 2016’, MasterCard placed Tehran in the top 10 fastest-growing cities in the world last year for arrivals. The country is working on

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becoming more connected; developments include an agreement signed by Iran and the UK in 2016 for up to six flights daily between the two countries. Iran has also kicked off a comprehensive tourism campaign, titled ‘You are invited’, to highlight the country’s hospitality and increasing openness.

Dynamic hotel scenery The Iranian government plans to welcome 20 million visitors by 2025, a level of traffic well beyond the current supply of 1,000 hotels and 46,000 rooms. The number of applications and license requests for hotel projects is rocketing, with estimates suggesting that the sector has to deliver between 20 and 25 new hotels on average per year for the next 10 - 12 years to accommodate targeted demand. While opening new hotels from scratch can be lucrative, renovating existing ones to align them with international standards, or acquiring buildings in development to shift them into serviced apartments/ hotels provide additional opportunities that investors are seriously considering.

International and regional investors With the banking sector in great need of liquidity, the country can only grow by attracting foreign investors, especially partners nearby. International hospitality groups are hungry to avail themselves of opportunities within this untapped market.

AccorHotels was the first to enter the market in early 2015, with its ibis and Novotel brands. Spanish Meliá Hotels will open the first five-star property in Salman Shahr in June. Hyatt and Kempinski, meanwhile, have been exploring opportunities since 2016, keen to secure a timely entrance into the market. Minor Hotel Group, a Thailandbased large hospitality group, with brands such as Anantara and Tivoli, have also displayed interest in the Iranian market, while Marriott International is considering the sanction situation ahead of further investments. Gulf investors are also showing an interest in Iran’s openings, driven by proximity and strong historic relationships that some, such as the UAE and Oman, have enjoyed. Rotana’s pipeline encompasses four properties, including two in Tehran and two in Mashad, expected to open by end of 2018. Hospitality Management Holdings (Coral and Ewa brands), another UAEbased operator, is also in ‘serious talks’ with developers in Iran.

These are the obstacles While several appealing features make Iran ‘the’ market to consider, obstacles to doing business remain and should be taken into account ahead of an investment decision: 1. Watch out for the sanctions: Even if nuclear sanctions have been lifted, some human-rights-related and terrorism-support

2. Partner with a local facilitator: Iran has a high level of bureaucracy, ranking 120th out of 190 countries in the World Bank’s most recent Ease of Doing Business survey. To summarise, navigating your way around the corridors of public buildings with the aim of setting up a business can be a challenge. For any Gulf investor, it is highly advisable to go through one of the many intermediary local companies that are emerging almost daily to facilitate market entry.

3. Import your own standards: Years of isolation may have impacted the Iranians’ ability to accurately grasp what’s required of a good hotel in today’s market. The actual hotel rating standards are not in line with international standards, as a visit to a hotel outside of Tehran will show. The government is trying to update and unify these standards in order to attract upcoming investments.

4. Prepare for cash payments: Somewhat surprisingly, tourists are unable to use their Visas or Mastercards to make payments on Iranian soil. Tourists have to transport wads of cash from their home country, and then change it in an exchange bureau when visiting the country. Tourism professionals should be prepared to deal with large amounts of cash and provide payment facilitation facilities to tourists traveling from countries where plastic is the norm.

5. Think about fund repatriation: As Iran has only recently been linked to the international banking system through

4 AND 5 STAR HOTELS IN SELECT CITIES - SNAPSHOT

TABRIZ No. of Hotels 2016/1395

AHVAZ

TEHRAN

ISFAHAN

MASHHAD

5

3

5

0

5

7

5

1

5

9

4

3

4

2

4

12

4

4

4

19

No. of Rooms 2016/1395

5

599

5

-

5

2,600

5

225

5

1,865

4

298

4

198

4

1,758

4

479

4

2,351

Est. Average Daily Rate ($) 2016/1395

5

99.7

5

-

5

121.1

5

108.6

5

92.5

4

75.4

4

98.6

4

115.7

4

72.6

4

53.8

5

2

5

2

5

8

5

2

5

10

4

2

4

-

4

8

4

2

4

12

Future (Confirmed) Supply of Hotels

SWIFT codes and is still putting the related infrastructure in place, taking money out of the country is problematic.

While some banks allow international transfers, caps remain in place. For example, Bank Melli has a ceiling of €2,000 per person per month.

Be the first mover Though risky, the Iranian market is potentially highly rewarding. The country has started reforming its investment environment, and, with the recent election outcome, more progress could be made.

While there is still a long way to go, early investors will undoubtedly benefit from a first-move advantage. amber-consulting.com

Sarcheshmeh

sanctions remain in place, imposed by the US. Not everyone realizes that these affect not only American businesses, but any global company with business in the US. As hotel chains are, in essence, globalized, operators will have to ensure that not a single Iranian Rial is channeled through their US bank or business unit.

Source: Individual Province CHTOs

Source: Individual Province CHTOs

Source: Sarcheshmeh

Source: ICHTO

QUICK FACTS • The direct contribution of travel and tourism to GDP was USD 12 billion, almost three percent of total GDP in 2016. Forecasts suggest it could rise by 2.6 percent per annum to reach USD 17 billion in 2027.

•T he industry secured 559,500 jobs in 2016, expected to rise to 670,000 in 10 years.

• Travel and tourism investment reached USD 3.5 billion in 2016 and is expected to reach USD 6 billion in 2027.

Source: Travel & Tourism Economic Impact 2017 Iran, World Travel & Tourism Council

JUN-JUL 2017 | HOSPITALITY NEWS ME

55

BUSINESS

MARKET UPDATE

THE FUTURE OF F&B

Ali Borhani Founder

Incubeemea Several factors make Iran’s F&B market a potentially rewarding one. First, it has a very young population that enjoys dining out.

Second, it has a rooted, rich and very exotic culinary history. Finally, none of the major global brands are yet active or present in the market. Some believe that Iran’s F&B market has long been irrelevant for brands

Local operators continue to copy concepts and investors. A great part of this reservation stemmed from the fact that the majority of global quick-service (QSR) and fast casual brands are British or US corporations. They are now sanguine about sanctions. While Tehran is a city of 15 million inhabitants, there are less than 3,000 restaurants, with many failing to meet international standards.

The fact is that food and beverage has never been subject to sanctions. Among existing operators, few improvise and keep up with modern international formats.

Local operators continue to copy concepts.

However, the biggest opportunities are in fast casual dining. Fine dining is neither inclusive nor scalable and the QSR segment faces major challenges in its supply chain.

The four major challenges relate to: Location (real estate), maturity of the sector or the PMI (Patron Maturity Index), lack of development and growth capital, and voids in service sophistication.

Strengths • Young demographics: Guaranteed demand • Untapped market: Lack of saturation • Home-grown tech sector: Online Food Ordering (OFOs)

INSIGHT FROM AN INSIDER

Weaknesses • High rents and shortage of modern retail space • HORECA’s supply chain is still in its infancy • Skills shortage in the sector

Opportunities • First movers’ advantage: Shaping the market • Rich culinary history: Develop hybrid menus • Investments in culinary training academies

Threats • Choosing the wrong partners • Inability to attract, develop and retain talent • Missing the train: Being late to enter the market incubeemea.com

LEBANESE IN IRAN

inhabitants, is still very far from reaching sufficient offerings in both quantity and quality. This is a market where dining out, for example, is the most common and often the only leisure activity. The potential for growth and for investment applies to new F&B outlets and new hotels, in addition to all sorts of accommodations, Bacha said.

Such scarcity of suitable lodging options

Philippe Bacha founded Maraya Hospitality Pars LLC in Tehran in February 2017, catering to the need for F&B expertise. Maraya is leveraging 15 years of experience, working with most five-star hotel chains, three Michelins-star chefs and foreign franchises throughout the GCC and Africa to present the market with: F&B consulting services and food safety and hygiene audits, among other services. The company also introduces concepts to local investors through international franchises. According to Bacha, Iran is a land of opportunity for the F&B and hospitality markets for at least the coming decade. Tehran, with its 12-14 million native

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Dining out, is the most common and often the only leisure activity contributes to sustained, very high room rates when compared to offered quality. He is confident that the hospitality market in Iran will grow exponentially with or without the progressive release of international sanctions. An identified large number of investors and operators are readying themselves to penetrate this promising market in the short and medium term, Bacha concluded. marayahospitality.com

Chef Fady Rwesaty, founder of Chef Lebanon Consultants, is investing in a series of restaurants in Teheran. Two are already open and others are underway.

Rwesaty described investing in Iran as expensive. A 200-seat highend restaurant requires an investment of at least USD 700,000 without the operation costs. But, he said, it is a very rewarding market because demand is high and supply is short. Rwesaty said that the language represents and downturn in addition to administrative routine. cheflebanon.com

BUSINESS

F&B

F&B POP-UPS

CREATING A BUZZ ON A BUDGET

1

4

The Dinner Club 57, UAE (1,2,3) Chef René Redzepi’s Noma Mexico pop-up now open in Tulum (4) Ripe Market in Dubai’s Zabeel Park (5)

2

3 58

5 HOSPITALITY NEWS ME | JUN-JUL 2017

venues: Ramadan ‘khaymat’ (tents) are traditionally set up to welcome diners breaking their fast in the evening.

The flexibility of the ephemeral

The last few years have shown us that pop-ups are an easy way to generate interest without the need for too much effort or long-term investment. Nagi Morkos, managing partner at Hodema consulting services, explains

These ephemeral concepts can take various shapes and forms, from temporary venues to short-term events or festivals.

They benefit from the 'scarcity value' economic concept: the less there is, the more people want it. With retail paving the way for other sectors, all types of pop-ups have sprung up around the world. In the Middle East, festivals and markets, such as the weekly Ripe Market in Dubai’s Zabeel Park or Beirut’s Souk El Akel, attract thousands of visitors. The food and beverage (F&B) industry has, of course, tapped into this trend, with popups available in all types of formats, from one-off events inside hotels, cafes or restaurants to small trucks.

On a regional level, Dubai is, as always, at the forefront: the eatery Tom&Serg in Al Quoz regularly hosts pop-up concepts, such as the meat-lovers favourite, ‘Rule The Roast’, and the Hawaiian-style temporary menu, ‘Shaka King’. No.57 Cafe has been the talk of the town as well, benefiting from the success of the invitation-only dinners of ‘The Dinner Club 57’, showing there’s something for everyone, from low to high-end cuisine. Even the world-renowned Noma has embraced the trend, with pop-ups in Copenhagen and Mexico.

And with summer around the corner, beach canteens and cafes are springing up across the region. In the Middle East, cultural and religious events also provide opportunities for temporary

The list of upsides to these temporary formats is endless, from requiring little in the way of investment when it comes to both time and money and short-term leases to enabling operators to test and try out a new concept. The format can provide brand exposure and also offers plenty of flexibility when it comes to location, easily set up at a beach, gallery, park, on a rooftop or even in someone's home. Charity and fundraising events favor this format to attract crowds. When it comes to restaurants, pop-ups can be a great opportunity for up and coming chefs to show the world, neighborhood and potential investors, their culinary skills.

Newbies in the F&B world can turn to a short-lived concept to dip their toes in the business, while more seasoned ones may well use a temporary venue before deciding on a more permanent location.

Smaller scale doesn't mean less regulation However, these ephemeral setups have downsides too, some of which are challenging. First, their format requires a specific and viable business plan.

There are structural difficulties, too, with limited space for storage and cooking, while menus need to be created tailored to limited offerings. Stock management also needs to be a key focus. Hygiene regulations for pop-ups are similar to those governing regular establishments and need to be followed to the letter.

Moreover, communication should be thought through carefully since marketing and social media play a major role in advertising pop-ups. Spreading the word both at the right time and to the right people is key to success.

Alternative PR ideas are beneficial, since customers going to pop-up venues are often looking for something new, or different, at least, from regular brickand-mortar restaurants.

And last, but not least, even though pop-up concepts seem less formal than well-established ones, they require licenses, insurances and permits whether temporary or not.

Being too light-handed with legal matters could accelerate the already short life of your pop-up.

hodema.net JUN-JUL 2017 | HOSPITALITY NEWS ME

59

BUSINESS

RESTAURANTS

RESTAURANT INSIDER STANDARDS & BENCHMARKS

Knowing industry standards and benchmarks is critically important to contemporary restaurant owners and operators.

Chadi Chidiac, managing partner of hospitality management consultancy, PROTOCOL, breaks down the management approach for implementing best practices at best cost Prime cost index Prime cost is one of the most telling key performance index (KPI) on any profit-and-loss statement. Prime cost is the yield of cost of sales in addition to the payroll costs; it reflects those costs

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that are generally the most volatile that deserve the most attention from a control standpoint. It’s very easy to lose money due to lax of control in this department. Many successful restaurants understate the prime importance of this controllable expense and they calculate and evaluate their prime cost at the end of each week.

• Full-service 65 percent or less (total sales) • Table-service 60 percent or less (total sales) When looking at a restaurant’s cost structure, prime cost is a meaningful factor, whereas there are restaurants, such as steak or seafood restaurants that may carry very high food costs and yet still be extremely profitable.

Food Food cost should range between 27 percent and 32 percent for full and limited-service operations.

Alcoholic beverage Alcohol costs is correlated with the type

of drink served.

• Liquor should range between 17 percent and 20 percent • Draft beer should range between 16 percent to 19 percent • Bar consumables between 3 percent and 5 percent • Wine should range between 34 percent to 46 percent related to the origin (local or imported) • Commercial beer bottle between 24 percent to 28 percent

Among other factors and indicators, sales per square meter is the most reliable indicator of a restaurant’s profitability and potential for success Nonalcoholic beverage Standard practice is to record nonalcoholic beverage sales and costs in 'food sales' and 'food costs' accounts • Soft drinks between 10 percent to 15 percent

• Specialty coffee between 12 percent and 20 percent • Regular coffee between 15 percent and 20 percent • Iced tea between 6 percent and 10 percent • Mineral still water between 5 percent and 10 percent • Sparkling water between 15 percent and 25 percent

Paper In LSR (limited-service restaurants) paper cost should be classified as a separate line item in “cost of sales.” Historically, paper cost has run from 2 percent to 5 percent of sales. Whereas in fullservice restaurants, paper cost is usually considered to be a direct operating expense included into the COGS (cost of goods sold) and normally runs between 1 percent and 2 percent of total sales.

Payroll and salaries Payroll cost is a ratio calculated by default as a percentage of sales including the cost of both salaried and/or hourly employees plus NSSF (national social security funds) employee benefits, which includes payroll taxes, group, life and disability insurance premiums, workers’ compensation insurance premiums, education expenses, employee meals, parties, transportation, and other such benefits. Total payroll cost should not exceed 29 percent to 36 percent of total sales for full-service operations and 26 percent to 30 percent of sales for limited-service restaurants.

Generally, management salaries should not exceed 10 percent of total sales in either a full- or limited-service operations. This would consist of all salaried personnel.

As for the hourly employees payroll cost, a full-service operation ranges between 17 percent and 21 percent as for the limited-service it runs between 16 percent and 19 percent. Limitedservice restaurants generally are labor cost effective thus have lower hourly payroll cost than full-service restaurants.

In limited-service restaurants, managers often multitask and perform the work of an hourly position in addition to being a manager. In some cases, however, hourly workers may also perform management roles on some shifts, which could lead to higher hourly payroll costs in these restaurants.

Employee benefits • Employee benefits 4 percent to 7 percent of total sales • Employee benefits 19 percent to 22 percent of gross payroll Employee benefits can vary somewhat depending on the social and marital status of employees. Restaurants that have more single workers in their crew

may have lower benefits costs due to their exemptions of the family allowances that could cause their employee benefits to be lower than the standard.

SUMMARY OF INDUSTRY STANDARDS

Profitability standards

Prime cost

Among other factors and indicators, sales per square meter is the most reliable indicator of a restaurant’s profitability and potential for success. To calculate sales per square meter, divide annual sales by the total interior surface in square meters including kitchen, dining, storage, rest rooms, etc. This is usually equal to the net rentable or leasable square meter AKA gross leasable area (GLA) in the financial jargon.

For full-service operations generating under USD 45/square meter = little chance of making a profit, when at USD 45 to USD 75/square meter = break even up to 5 percent of sales. At USD 75 to USD 100/square meter = 5 percent to 10 percent of total sales. As for limitedservice restaurants, an income under USD 60/square meter = little chance of averting an operating loss where at USD 60 to USD 90/square meter = break even up to 5 percent of sales. At USD 90 to USD 120/square meter = 5 percent to 10 percent of sales (before income taxes and VAT).

Rental fees and occupancy cost standards As for the occupancy standards, rent should not exceed 6 percent to 8 percent of total sales. Generally, the goal is to limit rent expense at 6 percent to 8 percent of sales or less, exclusive of related costs such as common area maintenance expenses (CAM) and other occupancy expenses.

When rent should not exceed 8 percent, occupancy should be limited to 10 percent or less as well. Occupancy cost includes rent, CAM, insurance on building and contents, real estate taxes, personal property taxes and other municipal taxes.

When occupancy cost should be kept at 8 percent or less of sales, however, 10 percent is generally viewed to be the point at which occupancy cost starts to become excessive and begins to seriously impair a restaurant’s ability to generate an adequate profit.

protocollb.com

Total payroll cost should not exceed 29 percent to 36 percent of total sales for full-service operations and 26 percent to 30 percent of sales for limited-service restaurants.

• Full-service 65% or less of total sales • Limited-service 60% or less of total sales

Food cost • Generally 27 to 32% of total food sales

Alcoholic beverage costs • Liquor 17 to 20% of sales • Bar consumables 3 to 5% of sales • Bottled beer 24 to 28% of sales • Draft beer 16 to 19% of sales • Wine 34 to 46% of sales

Nonalcoholic beverage costs • Soft drinks 10 to 15% of sales • Regular coffee 15 to 20% of sales • Specialty coffee 12 to 20% of sales • Iced tea 6 to 10% of sales • Still water 5 to 10% of sales • Sparkling water 15 to 25% of sales

Paper cost • Full-service 1 to 2% of total sales • Limited-service 2 to 5% of total sales

Rent and occupancy • Rent 8% or less of total sales • Occupancy 10% or less

Payroll cost • Full-service 30 to 35% of total sales • Limited-service 25 to 30% of total sales

Management salaries • 10% or less of total sales • Hourly employee gross payroll • Full-service 17 to 21% of total sales • Limited-service 16 to 19% of total sales

Employee benefits • 4 to 7% of total sales • 19 to 22% of gross payroll

Sales per square meter • Losing money full-service USD 45 or less • Limited-service USD 60 or less • Break-even full-service USD 45 to USD 75 • Limited-service USD 60 to USD 90 • Moderate profit full-service USD 75 to USD 105 • Limited-service USD 90 to USD 120 • High profit full-service More than USD 105 • Limited-service More than USD 120

JUN-JUL 2017 | HOSPITALITY NEWS ME

61

SPECIAL REPORT

INDUSTRIAL CATERING

MASS APPEAL Large-scale sites and outlets call for weighty decisions when it comes to selecting the right equipment

Emile Jouzy Chairman

Hotelequip Consultants International Unlike regular catering, operations on an industrial scale allow providers to serve food to at least 1,000 people, with the number of limited set menu concepts sometimes exceeding 20,000.

Service on this scale is commonly found on large sites, such as military bases, staff canteens, oil fields, cruise ships, airlines, large hotels and special wedding functions.

Demand and development The industrial catering’s evolution throughout the years has been nothing short of remarkable. Demand was originally driven by the military bases in the region while, on another level, new laws have obliged employers to provide their staff with wholesome meals, whether in an office or out in the field. Catering to schools and universities, mainly during the lunch break, is another key segment.

Trends include a rise in popularity among the young generation for ready-cooked meals, sold in supermarkets or earmarked for home delivery. This calls for specific meals choices, including specially packed and labeled dishes, with a focus on lowcal and healthy ingredients. The cruise ship segment is another thriving segment, buoyed by the fact that vessels have become increasingly larger in size.

The MENA market Excluding Saudi Arabia, Lebanon, Syria, Iraq and Egypt, large-scale catering remains a new industry service for the MENA region, dating back to 1973, when oil prices began to rise. Today, the industry is witnessing its biggest boom, with large catering units an essential component of around 12 GCC-based airlines. Aside from large cruise ships, other markets include labor hubs or villages and foreign soldiers located at military bases.

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Catering on a large scale brings specific challenges for operators, from the sheer volumes of numbers involved to the added wear and tear that equipment incurs through heavy usage.

Many issues that are priorities for caterers also mirror those of the broader industry, though heightened by the scale of operations, such as the need to use space wisely and be mindful of costs in a competitive climate.

In scenarios that involve catering for large numbers or across lengthy opening hours, operators have sharpened their focus on the life cycles of their appliances. Ensuring that equipment selected for the job in hand offers reliability and endurance is more important today than ever before, especially for operations located on sites such as military bases and airports, where arranging the delivery of replacement machines or parts can take time. Regular servicing has become another priority, with caterers who have invested heavily in their equipment recognizing the importance of maintaining performance and prolonging the life of machines.

Whatever the scale of operations, making the most of on-site space in an era when kitchens are often smaller than their

predecessors is high on the agenda of many F&B players. This common scenario has led to the rise and rise of multifunctional equipment, especially combi ovens, which provide for multiple cooking methods. Operators are also giving thought to workflow and comfort when designing their kitchen, envisioning how they can streamline procedures and create an ergonomic workspace in a restricted area.

High-volume operations and long service shifts, where heat lamps will be working overtime and fridge doors opening and closing constantly, make energy efficiency another major issue. Research and development continues to provide innovators with the means to come up with new solutions aimed at meeting operators’ demands - namely machines that offer high performance and efficiency, but use significantly less energy – and also help tackle another frustrating challenge, that of food waste.

Meanwhile, the increasingly higher number of caterers opting for open kitchens, especially in fast-casual, all-day restaurants, has heightened the need for equipment to be aesthetically appealing, whether in the form of sleek machines operated by touchscreens or brightly colored appliances that complement an outlet’s decor.

THE DIGITAL DIMENSION

Mel Taylor CEO

Omnico Group “There are various trends becoming more apparent in the catering and food services industry, driven predominantly by the growing need for more mobile technology and the industries’ desire to tackle their number one challenge – food waste. Our own research into this within the UK revealed that 53 percent of contract caterers and food service companies believe reducing food waste is their number one challenge. However, 54 percent also believe that technology can help solve this issue for them.

Mobile is particularly key for the market, as companies and operators look to provide a more seamless, frictionless

CHEF'S FOCUS ON EQUIPMENT

Colin Campbell Corporate Chef

Abela & Co. LLC “Generally, the market is shifting.

Competition is rising, rentals are higher and new legislation will see operating costs increase, while labor is no longer cheap and is also costlier to manage.

Machines, while costlier in the initial capital outlay, will, over a period of time, deliver a proven and planned return on investment.

With planned preventative maintenance schedules, no sick leave, no annual leave

and so on, the focus on machinery is by all intents a logical one. Operators who are, perhaps, reluctant to spend big on machinery now will, in time, come to see the long-term benefits, and I believe there will be a shift regionally.

The combi oven is and always will be a staple in any kitchen. Large, tilting pans and rice boilers, too, will feature in kitchens for the foreseeable future. Flat tops/ griddle tops will also continue to feature in kitchens. Automated machines for prep, such as vegetable washing and peeling, will always be important. Vacuum chambers, especially the large double chamber machines, will play a bigger role in kitchens.

The use of modified atmosphere packaging will increase regionally, as there is a rising demand for ready-to-eat food and food service solutions.

In terms of smart technology, equipment is certainly more technical, with each set piece coming with motherboards.

Programmable, remote access, multifunctioning machines, offering varied cooking styles - bake, steam, combisteam, braising, roasting, boiling, frying – comprise a single unit. It’s like a onestop, multi-purpose, machine, capable of

MKN MAGICPILOT

experience for their customers. From pre-ordering food and beverage via an app, to then integrating that app with the kitchen management system to automatically prepare the food, ensuring a fast and convenient service. In addition, more advanced technology is also available, such as customer recognition systems that notify a kitchen that a particular customer has walked into the restaurant and will want their usual order, to cashless payment methods via app or self-service kiosk.”

producing an entire menu.

However, in large or specifically industrial catering, advanced ‘electronic’ equipment, with computerized boards, chips and smart “brains” is generally very expensive. It is almost always sourced from overseas, and so can be ‘over- engineered’. This presents a challenge, given that the equipment, while super advanced, will face issues in an environment that is hot, humid, volume, labor intensive and, quite frankly, brutal.

Doors break, handles break, gaskets wear and when the motherboards breaks, the cost of repair is inhibitive and the lead time for spares nightmarish, often taking between six and eight weeks for arrival.

In brief, there is a huge choice of equipment - heavy, large, basic and high-tech - the decision is to choose what best suits your operation, taking into consideration all the factors that most influence your kitchen.

There is no bad equipment, perhaps, though, poor decisions when deciding what equipment works best in a particular environment. This holds true for expensive or cheap equipment.”

JUN-JUL 2017 | HOSPITALITY NEWS ME

63

SPECIAL REPORT

INDUSTRIAL CATERING

CASE STUDY AT HEATHROW'S TERMINAL 4

Nils Braude Operational Director

Delaware North’s travel sector The Commission, a new, 175-seater casual dining and cocktail bar concept sited at Heathrow’s Terminal 4 opened just a few weeks ago. A Drake & Morgan site, the kitchen was designed by the Airedale Group, while the restaurant is operated by hospitality and food service company Delaware North.

Since the restaurant is airside, operations are subject to restrictions, meaning processes, such as getting service engineers in for breakdowns, takes time. The outlet is also a high-pressure site, open 16 hours a day, with an often constant stream of customers looking for quick service. The catering equipment therefore has to be reliable, efficient and capable of delivering a high performance.

Nils Braude, operational director for Delaware North’s travel sector, explains what was chosen and why:

to replace the equipment for a good few years. The Falcon appliances are well built, and very neat. They’re easy to keep clean.

They’re also compact and have the high production and temperature consistency that we’re looking for.”

Chose: Falcon induction range, rise and fall grill, among others.

ON ENERGY EFFICIENCY “Being in an airport, the equipment also had to be electric-powered. In the current market electricity is very expensive. So we needed energy efficient refrigeration, and cooking appliances that gave instant heating

power, without costing a fortune and creating an unworkable environment.”

ON DISHWASHING EQUIPMENT “So with our warewashers, cleanliness is the key, along with reliability and consistency, over a long period of time. Plus, there’s the need for speed and labor-saving. We don’t want to have to double-wash anything. We looked at having sustainability built-in, in terms of power usage. However, we also looked at performance – we didn’t want to slow things down.”

Chose: Winterhalter passthrough hood warewasher and glasswashers

“Space in an airport is at a premium, so the kitchen had to be as small as possible. For example, with the refrigeration we needed maximum storage in the smallest possible space. With the cooking equipment, it had to be fast and compact.”

ON REFRIGERATION “With refrigeration, reliability is key.

Particularly in an airport, due to our huge workload and because we can’t just get engineers airside at the drop of a hat.

Williams is top of the range and is known for its reliability. We also know if it does go wrong it can be easily fixed.”

FALCON 1092 Deluxe Induction

Williams Jade refrigerated counters

Chose: Williams counters and undercounters for both chilled and frozen storage, a Thermowell and bespoke coldroom.

ON COOKING APPLIANCES “We looked for equipment that fitted in a very small space, with high production outputs and accurate, consistent cooking temperatures. Longevity was also very important for us. We don’t want to have

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HOSPITALITY NEWS ME | JUN-JUL 2017

Eurowash 393 Commercial Passthrough Dishwasher

Winterhalter UC-S Glasswasher

SPECIAL REPORT

INDUSTRIAL CATERING

THE NEW CENTRAL KITCHEN excluding customization. Examples include 1762, Freshii and Joga.

One thinks of central kitchens and catering kitchens as places that provide food for airlines, hospitals and schools or sites that deliver pre-prep items to restaurants. There is, however, a new generation of central kitchens that cater to the home/office delivery market.

Daniel During, principal and managing director of Dubai-based Thomas Klein International, explains These central kitchens are small, yet specialized, with most linked to one flagship shop that serves to market the offer. Foodwise, these central kitchens mainly cater to the generational shift that has resulted in a newfound consumer focus on fresh, organic and nutritious ingredients, with consumers more aware and mindful of what they eat.

The dining market has seen the inclusion of more nutritional entrants, offering fresh, organic and free-range options.

This health boom has been seen predominantly in the fast/casual segment, generally in four different formats:

• Organic-based concepts, serving premade salads and menu items that are portioned and re-heated upon order,

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• Health-based/meal-plan online restaurants, offering daily/monthly meal plans solely through home delivery. Examples include Kcal, Fuel Up and Right Bite.

• High customization formats, where items are custom-made to order. Examples include Richy’s, Just Salad and Saladicious.

• Healthy and organic meal boxes for the user to prepare at home. Examples include HelloChef, Plated, Blue Apron.

The global food delivery market totals 83 billion euros, approximately 1 percent of the total food market, according to data compiled by Mckinsey & Company in 2016.

In general, various delivery applications in the market allow consumers to connect to a variety of restaurants through one single application or website. QSR and fast/ casual restaurant chains opt for their own delivery platform.

Home-delivery is now an individual, verified restaurant category, allowing food concepts that want to avoid incurring the costs of opening a fully-operating restaurant to function, using a central kitchen and delivery-only format. Higher-end restaurants, whose business models did not initially include delivery, have also jumped onto this bandwagon, benefiting from an additional revenue stream through apps such as Deliveroo and Uber Eats. Consumers have the opportunity to dine at home with the quality of food that they would enjoy in a higher-class restaurant. In general, these apps mainly cater to mid-to-upper market restaurants, compared to FoodonClick and Talabat, which are largely QSR providers.

Despite the abundance of delivery apps, there is a high level of customer loyalty in the Middle East, McKinsey & Company found in 2016, with 72 percent of customers never or rarely switching their preferred application of choice. With UAE banks now supporting online purchases, food applications in the region have evolved from search and discovery functions only, to full order and payment transactions, changing the way consumers interact and transact with restaurants. This decreases the level of human contact required in phone ordering and helps to eliminate the possibility of error.

The ease of convenience in the fast-paced environment of today is the key selling point for these delivery apps, with 24/7 accessibility at the click of a button. In its UAE Food and Beverage Report, 2016, KPMG found that three or four respondents ordered take away/delivery at least once a week. Price wise, 38 percent said they would pay under AED 50 per delivery, while 43 percent and 18 percent were prepared to pay AED 61-100 and AED 101-300 respectively.

KPMG’s survey in 2016 states that 37 percent of the operators felt that healthy eating was still a fad and more time was needed for it to be fully established in the UAE dining scene.

However, as 2017 progresses we see healthy eating becoming a strong trend rather than a fad, with healthy food becoming firmly cemented as a part of the Millennial lifestyle, which seeks to balance experiences and health: hence consuming healthy food during the day, and indulging on treats on evenings out and weekends. thomaskleingroup.com

BUSINESS

EYE ON

Paris RECENT OPENINGS Lodging • Reopening of the 124-room Hôtel de Crillon, managed by Rosewood Hotels & Resorts group (July 5, 2017).

• Opening of Villages Nature, an ecological leisure complex by Disneyland Paris and Pierre & Vacances, with four villages, 1,730 cottages, 10 lakes and a 9,000 m² indoor water park.

(July 2017).

• Reopening after full renovation of the Lutetia, by French architect JeanMichel Wilmotte, after adding a 700 m2 spa (late 2017).

• Marriott debuts its Autograph Collection in Paris, with a 50-room hotel in the former Pentemont Abbey (2018).

• Transformation by Japanese architects Sejima and Nishizawo of the department store La Samaritaine into a deluxe property, Cheval Blanc, with 72 rooms and suites (2018).

• Creation of the first Fauchon hotel at the corner of Place de la Madeleine and Boulevard Malesherbes, with 60 rooms and a Fauchon bar (2018).

• Opening of a 200-room Mama Shelter within the Paris Expo Porte de Versailles exhibition, with a 350-seat restaurant (early 2019).

Gastronomy • Alain Ducasse Group to open two new addresses at Palais Brongniart and at Mututalité (late 2017) then a brasserie in Montparnasse station (2020).

• Opening by Guy Savoy of a brasserie on the ground floor of Monnaie de Paris, the Métal Café (2018). parisinfo.com

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The City of Lights remains an appealing destination to investors and tourists alike, despite recent instability.

Gwenola Donet, head of France for the Hotels & Hospitality Group at JLL, talks us through the opportunities and challenges that France’s capital city presents Tourism demand Paris is one of the most visited cities globally and the most popular destination for international tourists visiting France by far.

The city has many tourist attractions, large convention and congress venues, and at the same time, is a political, administrative, economic and financial center. Historically, Paris has benefited from a well-diversified client mix. Corporate demand represents a stable average of about 45-50 percent of hotel bed nights. International bed nights make up between 66 and 70 percent of total demand, with the US and the UK topping the list. Demand produced a positive trend between 2009 and 2014, driven mainly by rising levels of international arrivals. Visitors from China showed the strongest growth, with bed nights from this segment up 283 percent between 2009 and 2015. In 2012 and 2013, strong growth

in international visitors compensated for a decline in domestic demand, sparked by the challenging local economic conditions.

Since 2015, Paris has felt the weight of geopolitical events, including Russia’s domestic difficulties and sporadic terrorist attacks. The biggest declines were in the international leisure segment, especially in the number of visitors from the US, Japan, Italy and Russia which were down significantly. However, business and domestic demand has remained stable.

Upgrading supply Hotel supply in the capital of France comprises around 1,550 properties with a total of 80,200 guest rooms. The number of hotel rooms in Paris has increased by just three percent during the last decade.

However, in the past five years, Paris has experienced an upgrade in supply, with the volume of four-star and above segments up by around 18 percent, mostly through the repositioning of lower-category properties and the opening of boutique and luxury hotels, particularly in the Palace segment.

In the budget-to-midscale segments, new supply has been limited, resulting in a market that’s well balanced between three, four and five-star hotels, but undersupplied when it comes to budget and economy properties.

Performance Due to security concerns, hotel performance in Paris has been in decline for 15 consecutive months, bringing to an end the upward revenue per available room (REVPAR) cycle that has been in evidence since 2010. The upper luxury segment registered the biggest drop, falling 22 percent in 2016, due to lower demand and rising competition from providers such as

Airbnb for alternative accommodation. Key events in 2016, such as the UEFA European Championship and the Auto Show, failed to help reverse a decline in performance.

REVPAR for 2016 fell 13 percent year-onyear, driven down by a fall in both occupancy and average daily rate (ADR). However, there have been signs of recovery since September, with falls in REVPAR easing and now posting positive growth since January.

Investments Paris has historically been the main focus of hotel investment activity in France, representing about two thirds of the country’s trading volume. Average investment volumes have been EUR 1.4 billion annually since 2010, mainly generated by single-assets.

Paris was one of the top five most liquid cities in the world in 2016, illustrative of the longer-term trend. Demand for good quality hotel investments significantly outweighs the supply of assets for sale in the market.

Hotel property prices are high, thanks to the city’s solid fundamentals, the lack of available development sites, high development costs and limited sale opportunities. Prime assets in Paris are viewed as secure, long-term investments and attract a wide and diverse pool of both established and emerging sources of capital. In 2016, investor appetite remained strong, despite security issues in France and steep falls in hotel performance.

Purchasers have factored low yields into their pricing in 2016, due to decreasing REVPAR and net operating income (NOI), with an expected recovery by 2017 into early 2018.

Outlook The major mid-term risk lies in the geopolitical and terrorism threat, which is difficult to forecast and has become an issue for all major Western cities, including Germany, Belgium and the UK. However, assuming there are no further attacks, the city should bounce back relatively quickly, returning to pre-decline levels by between Q4 2017 and mid-2018. A stronger performance should be facilitated by an improved domestic economic climate and the favorable euro/dollar exchange rate, which is boosting American visitors’ spending power, although the knock-on effect of decisions taken by the new US presidency remain a concern.

With numerous transactions and iconic openings, Paris has confirmed the strength and vigor of its hotel market, retaining its status as one of the most sought-after markets, in terms of hotel investment, in 2016. Demand for hotel investment opportunities in Paris is likely to remain high for the foreseeable future. The lowrisk profile, considerable barriers to entry and need for hotel operators to have a presence in Paris, together with its great international appeal and strong outbound travel tradition will continue to guarantee high investor appeal.

jll.eu

7 RISING F&B TRENDS IN PARIS Whether you’re visiting the city or looking to invest, these rising F&B trends are well worth watching:

1. Canteens and gourmet snacks causing a stir At lunchtime, street food and healthy canteens of all kinds are opening their doors to begin the festivities! Fueled by the hype, foodies are rushing to these institutions, springing up in all four corners of the capital. The 2nd, 3rd, 6th, 9th, 10th, 11th and 18th arrondissements have new addresses every month. The recipe for success? A great variety, including a naan specialty, burgers, 100 percent cheese, gluten-free, Thai, fresh produce and cozy deco places.

2. Eating in a bowl All-in-one platters, combining fresh ingredients, tasty recipes and pleasing on the eye, are currently a hot fad in Paris.

The colored ‘Buddha bowls’ are the true stars of the city.

3. Coffee: A Parisian must Coffee shops have been growing in popularity in Paris for a few years now led by pioneers that include Café Lomi and Café Coutume. Espressos, filter coffee, artisanal cappuccinos and the grand crus are all being offered in diverse style by local baristas.

Latte art is also spreading among local cups.

4. Snacking and bites Along with coffee, the City of Lights is witnessing the rise and rise of complementary small snacks and bites.

These include brioches, scones, cookies and muffins, in addition to homemade jams.

5. Guest-restos Restaurants are turning into true lifestyle venues, playing a much bigger role than solely serving food. Mixed venues, such as gastronomy boutiques and comptoirs,

tasting destinations and spice shops, are among the concepts trending. Spice shops, in particular, are expanding their services to offer shoppers an opportunity to extend their visit by dining in. At Chez Causses, for example, visitors have access to gourmet products, charcuterie and cold cuts, a creamery, fruits and vegetables, in addition to a guest table serving small bites. La Table, the newly renovated restaurant topping La Grande Epicerie, meanwhile, provides refined dining options. Another degustation boutique, Ayamé shares tips on preparing sushi and artisanal truffles, among other facilities. Similar venues include Allen’s Market, Merci, complete with bio canteen, Cinema du Panthéon, offering pastry delicacies, Nanashi, Le Cavisye Bio and Maison Plisson.

6. Fooding The concept of Fooding was created in 2000, with the aim of promoting creative cooking, modernity and innovation in the kitchen. Events such as ‘La semaine du Fooding’ and ‘Le grand Fooding’ were organized throughout the capital to allow the public to discover this innovative approach to cuisine.

7. Omnivore Paris The Omnivore Food Festival has been shining a spotlight on young culinary creativity for a decade now. In 2012, the event evolved into the first itinerant show - The Omnivore World Tour Paris Food Festival – which today provides a global platform for a network of 12 world cities, including Paris, to showcase masterclasses, chefs, gastronomic discoveries and other degustation workshops throughout the year. parisinfo.com

INVESTMENT INSIGHT Some French hotels have been bought by foreign companies in the past 10 years. The most remarkable deals include the acquisition in 2015 by the Chinese group Jin Jiang International of the French group Louvre Hotel Group from the US investment fund Starwood Capital for EUR 1.3 billion.

In 2016, Accor sold the Qatar Investment Fund (QIA) and Prince Al-Waleed, the Kingdom Holding Company of Saudi Arabia (KHC), a total of 16.3 of its shares.

The acquisition saw Accor

move into third spot in the luxury hotels’ rankings, behind Marriott-Starwood and InterContinental. The group mainly controls the prestigious Fairmont, Raffles and Swissôtel brands, as well as top-class establishments, such as the Plaza de New York and the Savoy in London.

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BUSINESS

ARCHITECTURE AND DESIGN Omnia, Las Vegas

OPERATION NIGHTCLUB If a dress code is in force at a club, good design should also be a requirement for any owner.

HN club-hops from Vegas to the ME in search of show-stopping aesthetics worth noting

Today’s nightclub guest is looking for opulent design, cutting edge technology, an immersive environment and diverse offerings. Here are the top forward-looking ideas from Shawn Sullivan, partner at Rockwell Group, the design firm which drew the lines of Hakkasan Group’s OMNIA, the world’s number one nightclub at Caesars Palace in Las Vegas

1. It’s a journey, not a destination Nightclubs should contain a surprising journey, with discovery around every corner. At OMNIA, we thought about the organic flow of the club, creating different points of observation and interaction, and a path through the space that never backtracks on itself.

and lighting at OMNIA, making it part of the DJ’s toolkit.

booth so that guests would feel like part of his or her entourage.

3. Layered luxury

8. Take it to the roof

Yes, drinks will be spilled, but that does not mean that clubs cannot be luxurious spaces with texture and craftsmanship.

A night at a club can be a long, intense experience. It’s good to provide a range of spaces, so that people can take a break or have a quiet conversation. At OMNIA, we continued the club to the roof, adding cabana structures, stepped platforms and a panoramic view of Las Vegas.

4. Big can be small By necessity, nightclubs are enormous spaces, but the best of them can feel intimate on sold-out nights, as well as quieter ones. A variety of lighting strategies at OMNIA bring down the scale, such as the kinetic, 10,000 kg chandelier, which can be lowered and raised.

10. Make it memorable

We have studied European concert and performance halls and were inspired by their spectacle, as well as how special they make guests feel. At OMNIA, we wanted to recreate that sense of being in an opera box, but, of course modernized, for the nightclub experience.

Interiors should be driven by multiple opportunities for documentation. A night at a club should be an experience worth remembering and reliving through social media.

6. Analog is great, too For all the experiences that new technology can provide, the best clubs still rely on beloved rituals: the choreography of bottle service and confetti canons, which are oldschool theatrics.

7. The general admission guest has as much fun as the VIP

Technology is integral to music and nightlife, but it should not exist without a purpose. We integrated it into the architecture, furniture

Nightclubs are fun if everyone is having a great time. At OMNIA, we placed the biggest general admission bar steps behind the DJ

HOSPITALITY NEWS ME | JUN-JUL 2017

Nightclubs should enhance DJs’ abilities to create immersive, sensory and celebratory experiences.

5. Big can be grand

2. Mind-blowing technology

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9. Celebrate the DJ’s craft

ABOUT ROCKWELL GROUP Founded in 1984 by David Rockwell and based in downtown New York with a satellite office in Madrid. The company’s portfolio includes renowned destinations, including OMNIA in Las Vegas and San Diego, TAO Downtown and Los Angeles, Nobu hotels and restaurants worldwide, The New York EDITION and W Hotels worldwide, among others. rockwellgroup.com

INSIGHT FROM THE MIDDLE EAST

Suzy Nasr Interior Architect

ADD-Mind group

Lebanon and Dubai have been the club leaders in the region in recent years.

Hospitality News ME sits down with architect and designer, Suzy Nasr, to discuss the principles applied to the group’s newest venue in Downtown Beirut Aesthetics and mood A nightclub’s design should always be functional and aesthetic at the same time.

If it does not stimulate guests and tap into their feelings, they will very quickly forget about it afterwards. It’s crucial that the design evokes the mood, the personality and the hospitality that the project is aiming to convey to its visitors.

Commissioning a specialized architect is key, as they will be able to relate to these requirements and translate them into the project. A nightclub should be trendy and chic, but avoid being polished or pretentious. It should also be sufficiently impressive in size to meet its many requirements. Always remember that a nightclub is not a lounge. This is the challenge; to be big in size, but still comfortable and secure enough for guests. Intuitive circulation combined with agile leveling can secure a relaxed guest experience, even within the most complex design. Lines should be adapted to human instinct away from labyrinth.

The strength of the design relies on creating a venue that’s comfortable, even when packed.

to entertainment, projection, sound and other elements within the nightclub.

A design that evolves The design of the nightclub must grow and mature, along with its public. Facelifts, revamps and complete renovations will sometimes be required. But think carefully before entirely renovating a venue that’s performing well, as it could negatively affect its dynamism. Revamps allow a club to maintain its status and enhance its offering. Architecture and design should make you respond, react, feel and anticipate, allowing you to add glamour to the entire concept. suzynasr.com Top 10 nightclubs in the world in 2016 1

A nightclub should be trendy and chic, but avoid being polished or pretentious Rooftops and comfy places Rooftops remain highly popular as guests are always keen to get some fresh air and seek out a change of scene during the evening, away from the music. When designing a club, one must always give thought to providing a variety of seating areas. This guarantees a different and distinct clubbing experience with every visit. Leveling is another factor requiring thought. It’s also vital to create genuine synergy between the people, the operation and all of the accompanying shows and performances. Design should be at a highly refined level to achieve a superior, authentic ‘theatrical experience’, especially when it comes

Omnia

USA

Las Vegas

2

Ushuaïa

Spain

Ibiza

3

Green Valley

Brazil

Camboriú

4

Pacha Ibiza

Spain

Ibiza

5

Space Ibiza

Spain

Ibiza

6

Hakkasan

USA

Las Vegas

7

DC10

Spain

Ibiza

8

Zouk

Singapore

Singapore

9

Marquee

USA

Las Vegas

10

Amnesia

Spain

Ibiza

Top 5 nightclubs in the Middle East in 2016 1

Blue Marlin

UAE

Abu Dhabi

2

White Dubai

UAE

Dubai

3

Theatro

Morocco

Marrakech

4

Indigo Istambul

Turkey

Istanbul

5

Provocateur

UAE

Dubai

Source: International Nightlife Association

White, Dubai

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BUSINESS

ARCHITECTURE AND DESIGN

LAS VEGAS DISHES ON DESIGN Searching for more international club design trends, HN chatted with David Kempt, nightclub and bar digital content editor at the Nightclub & Bar Show (NCB Show), the US’s most influential gathering of bar and nightlife professionals.

extravagant showpiece that becomes part of the audio-visual experience, such as Intrigue, Las Vegas’ lagoon, which features a 24-meter waterfall and pyrotechnics.

Clever designers can create showpieces on a smaller, but still impactful, scale.

1. Similar design elements are found in nightclubs around the world, from Las Vegas to Paris. Warehouses and factories have long been utilized for nightclub spaces, but utilitarian, industrial design is now reimagined as comfortable and luxurious. It’s common now for even a larger nightclub to feel like a lavish apartment. Along those same lines, seemingly unrestrained use of luxury, reclaimed and upcycled design materials are being used to make minimalist spaces seem intimate and indulgent, while speaking to today’s desire for responsible, green architecture and design.

4. People will be seeing more all-inclusive nightlife destinations. That may take the form of concepts like Hakkasan Group’s eponymous Las Vegas location that boasts multiple nightlife environments, including a restaurant, helmed by a Michelin-starred chef. The key is distinct spaces that speak to guests and keep them entertained and engaged as their night (or day) progresses.

This isn’t limited to huge venues, either; Bang Bang in San Diego, for example, delivers this type of experience brilliantly.

2. Nightclubs of all sizes across the globe are featuring bold and sharp features that tie the floor, walls, bars and interior and exterior spaces together through thoughtful design.

3. One design trend arguably driven by over-the-top Las Vegas nightclubs is an

Zouk, Singapore

Bang Bang, San Diego

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ABOUT NIGHTCLUB & BAR SHOW For 32 years, more than 36,000 professionals have gathered from around the world to learn, network and grow the industry at NCB Show. The 2018 edition will host over 600 exhibitors. ncbshow.com

Andreas Tsanos Bartender and Manager

Coricancha Nikkei, IBIZA

Preferably, the bar should have an 180-degree or a 360-degree design, rather than flat and straight. This makes it more accessible and facilitates serving to guests. Usually, club bars are stuck all the way in the back room but I believe placing them in the middle or somewhere close to the happening or dancing area would generate more buzz and also bring higher income

Ushuaïa, Ibiza

Intrigue, Las Vegas

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BUSINESS

SERVICE

COACHING FOR GREATNESS

The fifth in a series of six exclusive Hospitality News Middle East articles by expert hospitality trainer, Mark Dickinson The start of the day: Social media Facebook: Check. Instagram: Check.

Snapchat: Check. Email: Check. And so the list goes on. Across all of these media, there is a common theme: Amazing things that the superstars, sports stars and politicians have achieved or the terrible failures of the same.

We make instant instinctive judgements.

Good, gets a thumbs up. Bad, gets a thumbs down or an unhappy/shocked emoticon. ‘Really good’ gets a share.

In our rush to be a part of everything that is going on at any one moment around the world, we lose our understanding of what it takes to claim an achievement. We are quickly seduced into believing that if we just say the same things, or wear the same clothes, or go to the same places, or buy the same things as these successful people, then we, too, will become megastars.

What makes these stories great is the

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a global management population of over 30 million managers.

element of possibility; the chance that a little of the magic that made these stars outstanding will, somehow, be bestowed on us because we are doing or wearing the same as them, and so on.

So what do you need to do to stand out?

What people forget, or perhaps choose to ignore, is the secret ingredient: • Hard work • Hidden hard work • Many long years spent in obscurity and hidden, hard work

The overnight successes that appear on our screens are the result of a great deal of hard work and dedication over a long period of time. Most often, we see stars standing alone on a stage as they receive an award or are recognized for an outstanding achievement; but listen to what they say as they raise their trophy and you’ll hear that they credit the team of people that helped get them there. Success is great. Success is good. Making money is good. Having money is good - agreed - but getting there is never a solo act.

Since you started reading this article, there is a net growth in the global population of 500 people. The population has grown by 30 million since January 1, 2017.

Competition is tough. Google shows a search result of 15 million restaurants and 400,000 hotels and B&B properties worldwide all vying for customers. If there are two managers per establishment that is

Examine the lives of some truly great achievers of our time. Michael Jordan, Michael Phelps, Michael Jackson - a basketball player, a swimmer and a singer. All three of them have been at the absolute peak of what it is humanly possible to achieve. They all share two things in common. Their first name is Michael, and second, they were coached.

Tony Robbins, self-help guru, said, “People are rewarded in public for what they continuously practice in private.”

This is not only a quote, it’s a reality. You must do the work. There are no short cuts. There are no easy ways to the top. To be the best without sacrifice is an impossibility. You, and no one else, are the key to your success. There are naturally gifted and talented people and if you have to ask if you are one of them, then you already know the answer.

These folks are a rarity, the exception, the special few. For the rest, it takes hard work. You cannot escape this reality and even the gifted and naturally talented work hard to make their gift or talent shine. There are no free rides. You do have to work hard at it, but you do not have to do it alone.

Here are three steps to achieving success Step 1: Get focused Step 2: Get the best help you can Step 3: Get rid of everything that’s negative and do it Follow these steps and you will become a superstar amongst the 30 million+ hospitality managers. This is how you rise to become a hero of the people and become ‘The One’, not just someone. However, because it is such a straightforward formula, most people think that it can’t be true. But that’s the point; simplicity brings incredible results.

Focus means to focus on one thing You cannot focus on several things at once.

If you give that some thought, even the concept of trying to do so is an oxymoron.

Get focused on your one thing, and then do it and only do your one thing. Put everything else to one side and do whatever it takes to make your one thing happen, no matter how long it takes and no matter what you have to do to get it - you do it.

said, “Focus? Yes.” You paused and thought a bit about point two and said, “Best help?

Okay.” But getting rid of everything that is negative? What in the world is that all about?

However, we are surrounded by negativity, causing us conflict and confusion every day. We are battered by advertising and messages from TV, billboards, our mobile phones, the internet and the radio, all day long. Distractions abound and are carefully designed to insidiously draw you away from where you are going.

The key is your focus on living out your dream As I write this, I reflect upon the people I have the privilege to work with and to “help”.

They come from all walks of life. Some are business managers, some are students, some are owners. However, there is one unifying quality, which is their burning desire to achieve their one thing.

As we work together, we show them what their performance is like. Up close and personal, it gets ugly. Showing high achievers where they can improve is never an easy

task. We talk about ego; we get it out of the way. We learn to talk with real emotion and passion. We get people to be honest. We work to craft challenges that inspire them to move forward, since, after all is said and done, who can change the past? We put all the garbage of the past aside and look upwards. We can only create our future through what we are doing right now.

Holding people accountable for their own words makes the world a better place, and definitely boosts personal achievement.

Consistent, relentless action has massive results. Imagine that you want to grow stronger, so you decide, today, to do one pushup. Tomorrow you make that same decision, so you do two. Well if you continue to take that one single decision every day for three months, then you will be doing 100 pushups a day come the end of that timeframe. A tiny daily change has an eternal impact. Are you ready for greatness? Get coached.

done.fyi

Getting the best help means you give massive importance to finding the most professional, successful person doing what you want to do and you sign them up to help you. This is where coaching comes into play. There are many coaches around, but which one is the best? The one that focuses you on your one thing, reflects your dreams back at you and ensures you constantly improve as you grow and move in your own way towards your dream.

Get rid of everything that is negative and do your thing A beautiful statement, but so difficult to do.

Many of you were doing fine until now. You

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SOLUTIONS

RESTAURANTS With individuals becoming more health conscious, a growing number of restaurants and F&B outlets are creating healthy menu items and implementing other wellness initiatives to attract customers.

Introducing a ‘detox’ or ‘cleanse’ menu is an interesting add-on that will bring value to a restaurant in many ways.

Maria Abi Hanna, co-founder of KeepEATreal, a nutrition and lifestyle consultancy, tells us why tapping this market is worthwhile

11 REASONS WHY

DETOX MENUS ATTRACT CLIENTS TO RESTAURANTS

7. Cater to millennials: Detox menus attract the younger generation. Creating a ‘food event’ or promotion around the menu to give millennials a broader experience encourages them to share the initiative with their friends and talk about it personally and through their social media channels. Word of mouth and personal referrals are the strongest, most effective and reliable means of advertising.

8. Target niche markets: Certain dietary restrictions, such as dairy free and gluten free meals generally feature on detox menus. Including these will help target a niche segment of people who often have difficulty finding dining options.

9. New and old: Spicing up the menu

enhance the image of the restaurant and position it in the health and wellness sector, especially when backed up by expert chefs and qualified nutritionists.

2. Exciting customers: Offering intriguing,

10. Good promotion: Introducing

wholesome and tasty options based on the latest superfoods and nutrition trends is key. A menu that is bursting with color, flavor and the latest food movements is something that excites customers, as people usually scout the menus prior to going to such venues.

a detox line creates a good story for media. It is an opportunity to reach out to customers through a broad range of channels, such as digital and email marketing, at a time when several new food and health trends are emerging across the region.

3. Partnerships: Tapping into the

11. Simplicity is key: Detox menus do not need to be complicated. The consumer should not find it difficult or overwhelming to navigate and order from.

database of other entities through positive partnerships and collaborations with nutritionists, health and wellness professionals and culinary chefs, is a great way to also promote a detox menu and expand the restaurant’s outreach within the community.

4. Make a buzz: Creating interest around the menu and having a ‘tried and tested’ campaign of influencers who have truly sampled the food, enjoyed it, and experienced the benefits of the menu will impact the restaurant positively.

5. Visual advantage: We usually eat with our eyes first, and the presentation of detox dishes is often second to none, almost artistic and ideal for effective social-media HOSPITALITY NEWS ME | JUN-JUL 2017

6. Menu for different seasons: Detox menus ensure customers have something new and unique to consider as alternatives to the usual choices. Create menus for different seasons as well, giving diners fresh ideas to look forward to every few months.

with a seasonal detox or cleanse line may be an effective way of both retaining loyal customers and attracting newcomers.

When created by experts in the field and marketed properly, this simple but effective strategy gives customers something new to look forward to, while providing the restaurant with that extra nutrition and health edge which more people are looking for.

1. Image enhancers: Detox menus

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sharing. Good photos get shared extensively online which then generates more talk and buzz about the menu.

ABOUT KEEPEATREAL Founded by two licensed dietitians and nutrition consultants, Maria Abi Hanna and Nadine Tayara, KeepEATreal is a nutrition and lifestyle consultancy that offers tailor-made nutrition solutions. Its aim is to empower the F&B industry with cutting edge information and technical expertise to elevate their products, services and consumer experiences to a healthier level. keepeatreal.com

9 SOLUTIONS

TECHNOLOGY

PRACTICAL APPLICATIONS FOR CLOUD SERVICE

IT giant Oracle has developed a special arm, Oracle Hospitality, to assist hospitality stakeholders in benefiting from cloud services by facilitating a ‘friendlier’ approach. Here are nine tips from Peter Agel, global segment leader for hotels at Oracle Hospitality 1. Accelerated service delivery: Cloud technology accelerates the delivery of new services and products to market.

Conventional software becomes outdated and requires excessive waits for upgrades. By comparison, cloud technology undergoes updates routinely as if perpetually enhanced, compressing innovation cycles to just a few months.

2. Lower costs: Cloud technology lowers costs by allowing hospitality establishments to centralize hardware and software for hotel and F&B operations. Unlike traditional software models requiring the capital expense of purchasing licenses and hardware, cloud is sold as a service, enabling clients to buy as little or as much computing capability as required. As cloud operates ‘above property’, it eliminates the need for on-site servers at each property.

3. Easier backups: Backups, maintenance and security updates are performed by the cloud technology provider. The implications of that change allow faster and easier software and hardware upgrades as they are done centrally. They also enhance productivity, as applications, servers and storage are all managed and monitored 24

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hours a day, 7 days a week in the cloud. New functionality can be activated at multiple properties simultaneously, meaning marketleading innovations can be introduced faster.

4. Easy adaptation: One of the most attractive elements of cloud solutions is its ability to adapt and grow for the future.

In an industry that is constantly changing, such flexibility is priceless. Cloud solutions automatically add capacity with scalable hardware. Furthermore, without the need for on-site servers and eliminating accompanying work such as procurement and installation, expansion efforts can be executed in a fraction of the time required previously.

5. Centralized operations: Point of sale (POS) in the cloud means unprecedented centralization of operations. With Oracle’s Simphony Cloud, every POS terminal within the enterprise can be updated from a central location, providing complete control over menus, pricing and promotions.

6. Comprehensive and integral solutions: For any F&B operation to be successful, exemplary back-office performance is as essential as the quality of food and service. Cloud services provide comprehensive and efficient oversight because they are an integrated solution: One system offers POS, integrated with reporting and analytics, loyalty, reservations, inventory management, labor management and loss prevention.

7. Personalized services: Cloud services can release hotel staff from the front desk and extend guest service throughout the property, and even beyond its borders. For example, staff can use the devices to check

in VIP guests at the airport, bypassing lobby lines. Staff can also tap into guest profiles, instantly accessing their preferences and stay history, to offer guests individualized service anytime, anywhere. Housekeeping and maintenance staff also can use mobile devices to access centralized information in real time, helping them prioritize cleaning and other room-related tasks.

8. Easy reporting: One of the biggest challenges facing all businesses today is improving the ability to explore business data and analyze it. Cloud platforms feature a reporting solution that uses an industrial-strength, high-performance analytics engine. The reporting and analytics solution provides visual representation of data allowing users to instantly comprehend business trends and patterns, and identify opportunities.

9. Service protection: Oracle’s cloud platforms feature redundant infrastructure designed to avoid a ‘single point of failure’, for continued service and protection, and routinely scan for vulnerabilities. These cloud platforms also use intrusion detection system (IDS) for internal and customerfacing networks to monitor network traffic for unauthorized or suspicious activity.

ABOUT ORACLE HOSPITALITY Oracle Hospitality is a global business unit focused exclusively on the hospitality industry. It serves the hotel and F&B industries to accelerate development of innovative cloud, mobile, and guest experience technology. oracle.com

PRODUCT ZONE

NEW PRODUCTS

ON THE MARKET We scour the marketplace for new items so you don’t have to

Roger’s Handcooked Chips “Superior taste hand cooked kettle chips” from the country world famous for its expertise in potatoes and French fries - Belgium. Four different flavors with no MSGs, no coloring agents and no preservatives. Available in major shops and supermarkets.

GoldSal GoldSal is the most luxurious sea salt in the world, from the natural parks of the Bay of Cádiz in Spain, composed of sea salt and 24K edible gold flakes.

HNOS. ÚBEDA GOLDSAL S.L. goldsal.es

ORANGE BLOOM S.A.R.L. orangebloom.com

Freez The flavored carbonated drink by Kassatly Chtaura, has been given a new makeover.

The bottle's redesign (a mix of styled graphical elements, personalized characters and popping colors) and re-launch also includes new flavors.

KASSATLY CHTAURA kassatly.net

The new range of Speculoos includes Creamy Speculoos spread of 8kg pails, Crunchy Speculoos spread of 8kg pails and Crushed Speculoos pieces.

La Costeña - Pickled Jalapeno Jalapeño nacho chili peppers are created with only the best Jalapeños of the highest quality.

FOOD CHOICE foodchoiceq8.com

Speculoos by Belgium Treasure

La Costeña Red Habanero Pepper Sauce 250 G La Costena Salsa De Habanero Roja Sauce is a spicy Mexican hot sauce made from red habanero chilies, vinegar and spices.

FOOD CHOICE foodchoiceq8.com

POLYGEL S.A.L. polygelsal.com

SaadaTea SaadaTea by ChaiDubai comes in many flavors including Rose Flowers and Fruits and Spices.

The company has launched its first trademark ChaiDubai in loose tea, pyramid tea bags and canned ice tea. facebook.com/LoveChaiDubai

La Costeña - Dip Sauce Hot 15.98 oz Made with diced tomatoes, onions, peppers, cilantro and spices for an authentic Mexican taste.

FOOD CHOICE foodchoiceq8.com

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Americana Life – Low Calorie Marinated Chicken Breasts Ready to cook product for those looking for a healthy alternative.

KFF UD kff.com.lb

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PRODUCT ZONE

NEW PRODUCTS Intenso on Ice and Leggero on Ice

APS Metal Basket-Riser Available in three colors; chrome, gold brushed and copper. Create a buffet presentation with added height by using this metal riser.

Nespresso has crafted two limited-edition coffees that have been specially crafted for iced coffee preparation. To prepare Nespresso on ice, follow the easy, three-step method: STEP 1 Add three extra-large ice cubes to a glass (90g or seven regular sized ice cubes) STEP 2 Top with an Espresso serving (40ml) of Intenso on Ice or Leggero on Ice STEP 3 Finish with 90ml of cold water or cold milk froth (approx. six tablespoons) NESTLÉ nestle-nespresso.com

MG HOTEL SUPPLIES mghotelsupplies.com

Beer Basic by Schott Zwiesel PUUR More than an artistic piece, Barbecook’s PUUR is designed for healthy grilling, due to its insulating bowl and reflector, which allows dishes to be cooked at the top and grilled at the bottom. All fumes escape via the reflector's laminated structure.

FURNART isotop-group.com

Thermoforming Thera 250 from Colimatic The Colimatic Thermoforming Machine is an automatic in-molding vacuum machine, which can be equipped with FFS Line Form – Fill – Seal – Vacuum In Molding System.

OJAMCO FLEXIBLE PACKAGING INDUSTRY ojamcolebanon.com

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Dalebrook Copper Stand Rustic wood platters are stylish and practical too. The stand is stackable and the platters are removable.

MG HOTEL SUPPLIES mghotelsupplies.com

Four tumblers and two pilsner glasses with feet offer cultivated beer culture. The elegantly shaped glasses are slightly flared towards the top, to allow the froth to develop.

CONVIVIO S.A.R.L convivio-me.com zwiesel-kristallglas.com

JOIN YOUR PEERS AND PARTICPATE IN THE REGION’S LARGEST HOSPITALITY EVENT

Dubai World Trade Centre 18 - 20 September 2017 thehotelshow.com

PRODUCT ZONE

FOOD

UNDER THE SEA

Seafood in MENA is as popular as ever, with demand estimated at USD 272 million

4 GLOBAL INDUSTRY TRENDS business. Liz Plizga, group vice president, Diversified Communications, organizers of the show, takes us through the latest trends.

1. ‘Ready-to-eat’ and ‘ready-to-cook’ seafood products

Seafood Expo Global and Seafood Processing Global together make up the world’s largest seafood trade event. The three-day show, held in Belgium, gathers together thousands of buyers and suppliers from around the world to meet, network and do

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Consumers are looking for easy and quick ways to eat fish, and seafood producers continue to respond. With ready-to-cook and ready-toeat products, serving fish is becoming more accessible and convenient as a menu option.

Examples from this year’s finalists include seafood gratins and risottos, fully prepared and ready-to-eat starters, and main dishes with a variety of sauces and easy, innovative preparation methods, like salmon cooked in a wooden basket.

2. Smoke This year is the year of smoked fish, showing

that this traditional method of serving seafood is as popular as ever. This includes species like smoked salmon, cod, scallops, trout and clarias (a kind of catfish).

3. Asian flavors The flavors of Japan and Asian fusions are well seen this year, especially with the ingredients wasabi, nori and other seaweeds, and teriyaki and kabayaki sauces.

4. Purity More products are emphasizing clean labels and a return to top quality seafood species featured on their own or with other simple ingredients. This also reflects consumer demand around the world for convenient meal options without additives. seafoodexpo.com/global

WHAT THE CHEF SAYS

4. Simplicity - again, a trend I am very keen on. Without being swamped in heavy sauces, customers can see the true quality of the fish and savor the natural flavor rather than the ‘mask’ created by the sauce.

5. Use of seaweeds to enhance and complement dishes. Not only are they nutritious but they also complement seafood perfectly because they come from the sea.

This is becoming much more popular across cuisines now rather than solely in Japanese cookery. Seaweeds are true superfoods. Each one is very different in flavor and intensity and there are so many to choose from.

HN caught up with fish wizard, Michelin-star chef Nathan Outlaw, to learn more about the international seafood trends we should look out for.

1. The return of shellfish simply served on ice.

Nothing short of perfect!

2. Oysters in general. People seem to be becoming more confident about eating them.

3. Whole, large fish (such as turbot or brill) to share, rather than portioned. I’m very happy about this because these fish cook better that way.

ABOUT NATHAN OUTLAW Chef Outlaw currently has two restaurants and a pub in Cornwall, UK. He also has the one Michelinstar Outlaw’s at The Capital Hotel, Knightsbridge, in addition to his first venue outside the UK, ‘Nathan Outlaw at Al Mahara’, in Jumierah’s Burj Al Arab, which opened in autumn 2016. nathan-outlaw.co.uk

MEET THE REGION'S FISH The fish industry is considered an emerging market in Lebanon, according to Karim Arakji, general manager of Royal Gourmet, seafood producer and distributor of fresh fish/shellfish and meat. “We import three times per week, primarily from the North Sea, English Channel and the Indian Ocean,” he said. Besides Royal Gourmet, Arakji is also behind Meat the Fish, a renowned meat and seafood restaurant in Beirut. According to Arakji, salmon is a highly popular fish locally as well as grouper, sea bass and red mullet.

The Sultan Ibrahim fish variety also sells well in Lebanon, more so than white fish from Europe. This market leans towards fish from Egypt, Turkey and the GCC. Cod, Dover sole turbot, St. Pierre, sea bass and monkfish, meanwhile, are becoming better known.

When it comes to exports, Royal Gourmet distributes its value-added products, mainly smoked fish, across the GCC and Africa.

The company is continuously expanding its offerings to meet demand. rgourmet.com

SEAFOOD FACTS FROM SEAFEX 1. Seafood demand in the MENA reached USD 272 million a year and is forecast to grow further over the next few years.

2. The World Bank estimates that the MENA food market could exceed USD 1 trillion by 2030.

3. The UAE consumes 70 – 100 tons of seafood annually, the highest among Gulf States.

4. The UAE is a gateway to Arab and African markets, accounting for 61 percent of the GCC’s trade volume.

5. Dubai is the 3rd largest re-exporter in the world. seafexme.com Meat the Fish, Aishti Seaside, Lebanon

JUN-JUL 2017 | HOSPITALITY NEWS ME

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PRODUCT ZONE

FOOD

SEAFOOD MARKET Invest in the right products and equipment to make cooking easier. Here’s a good place to start

Lobster Tails

Aquablue

Cozy Harbor Split Lobster Tail Retail Pack is the newest member of the ‘Real Maine Lobster, Real Easy’ family of products, which includes Split Tails, Lobster Prime Cuts, Lobster Meat, Twin Tails, EZ Peel Tails and Whole Cooked Lobster.

Aquablue introduces a new range of ovenbaked premium breaded fish products and healthy appetizers such as tempura fish, breaded fish nuggets and much more.

Koninklijke Prins & Dingemanse Mussels and garlic, in white balsamic vinegar. prinsendingemanse.nl

SOCIETE JABRA societejabra.com

COZY HARBOR SEAFOOD INC. cozyharbor.com

Frozen Raw Fish Churros Lightly seasoned and reformed fish, shaped in a churros style.

Guyader Gastronomie

GOLDEN FRESH SDN BHD fresh.com.my

Smoked trout, prepared in Brittany. guyader.com

Le Petite Oyster Bed This version of The Oyster Bed has six individual cooking wells and a perfectly sized reservoir to gather all the succulent juices, cook larger pieces of food, or store garnishes, sauces, etc.

THE OYSTER BED LLC theoysterbed.com

Customized Fish & Seafood Display

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Davigel

Options and accessories can be added like front decorative paneling, removable glass protector and much more.

Davigel offers a wide variety of premium fish fillet, such as hoki, merlu, colin d’alaska and cod. All calibrated and individually frozen to guarantee consistent quality and cost with every serving.

VRESSO S.A.L. vresso.com

SOCIETE JABRA societejabra.com

PRODUCT ZONE

FOOD

Williams Reach-in refrigerator for fish. The Garnet G1T is a high performance, single-door upright gastronorm fish cabinet that incorporates state-of-the-art technology and rugged design.

Sani-Safe 4" Oyster Knife Boston Pattern Dexter Russell Sani-Safe handles are used in commercial kitchens all over the world. SaniSafe handles feature a textured, slip-resistant, easy to clean polypropylene handle that withstands high and low temperatures.

SFEIR INDUSTRIES sfeirindustries.com

DEXTER RUSSELL CUTLERY dexterrussellcutlery.com

Igloo Fish display IGLOO 46" deep curved glass refrigerated fresh fish case, static cooling, front glass defogging system and auto defrost.

SFEIR INDUSTRIES sfeirindustries.com

BBQ Oyster Grill V2.1 (Stainless Steel) Shellfish Cooking Racks The new, improved, stainless-steel BBQ Oyster Grill v2.1 holds oysters, clams, mussels, and other shellfish securely upright to prevent spillage. They hold any odd-shaped item securely for cooking, grilling or baking. bbqoystergrill.com

After thinking seriously about exploring a wider range of markets for this gourmet product, a decision was made to found a prototype factory similar to the Canadian in Lebanon with high food safety standards that comply with the norms of international companies.

INTRODUCING OUR NEW RELEASE

COMPANY BACKGROUND Bleumer is a distinguished brand in the world of salmon business. It started evolving in Lebanon MENA, region market as of January 2016.

It operates under the name Bleu Mer-Me s.a.l.

The idea of Bleumer was brought up in May 2015 when a group of Lebanese entrepreneurs in the F&B signed a license agreement with Fumoir la Fée des Grèves in Quebec – Canada that had owned the brand Bleumer in the Canadian market for more than 20 years.

Bleumer operates under the strictest Lebanese, Canadian and International standards of quality. Its salmon product is a combination of traditional techniques and modern technologies that ensure an epic dining experience every time savored.

SALMON PATTY 8 x 150g Our salmon patties will soon be your family's new favorite burger!

A Canadian-licensed company

Bleumer’s capacity for daily processing exceeds three tons of different categories. The company uses selected sources to buy its raw salmon which is purchased from the best Chilean, Norwegian and Scottish open sea aquaculture farms. As for the organic salmon, it is selected from Irish biological raised farms beside the wild sockeye salmon from the Alaskan Ocean.

This distinguished and unique processed product is a gourmet homemade secret recipe of smoked salmon, light cream cheese and herbs topped with fine smoked salmon, frozen, pre-sliced and ready to be savored for a memorable taste.

www.bleumer.me E: request@bleumer.me T: +961 4 982 700 Bikfaya, North El Metn - Lebanon

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In May 2015, the Lebanese team traveled to sign a licensed agreement that includes transfer of technology and international food safety standards.

In June 2015, the premises were chosen in Bikfaya area where the weather is convenient. The machinery was purchased from Netherlands, Denmark, and Canada.

The sketches were configured according to Canadian standards. All efforts were joined to finalize all the work by December 2015.

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PRODUCT ZONE

BEVERAGE

WHAT’S BREWING? From food pairings to the latest craft movement, HN uncovers beer trends that have got us foaming at the mouth

9 INTERNATIONAL BEER TRENDS

that some drinkers are moderating consumption.

8. Reach non-traditional consumers: Brewers have realized that they can reach out to non-traditional beer drinkers, such as women, therefore advertising has moved away from the masculine side of things.

Adrian Tierney-Jones, chairman of judges of the World Beer Awards, offers a global perspective on what’s taking shape within the industry

1. India pale ale: The influence of the American craft beer revolution continues.

2. Authentic lager: A move towards lagers that are influenced by German or Czech traditions.

3. Barrel-aging: Beers that spend time in a variety of barrels, including whisky and bourbon.

4. Sour beers: I was recently talking at a craft beer conference in Peru and brewers there showed interested in making sours.

5. Rediscovery of old recipes: Similar to the Guinness and Carlsberg brands’ approaches.

6. Fruit IPAs: The addition of fruit to IPA. 7. Moderating consumption: The growing sales of Radlers, shandies and low-alcohol beers and the recent relaunch of Bud Lite in the UK shows

9. Low-alcohol varieties: We have to differentiate between low alcohol and non-alcohol. Low-alcohol (say 0.5 percent) has more chance of succeeding than the non-variety, especially since low alcohol has more taste. Twenty years ago, non-alcohol beers in the UK were seen as a joke; there was one called Kaliber, which I recall just tasted like wort - malty and sweet. So maybe there is a branding/ lifestyle element of low-alcohol that nonalcohol varieties don’t have. In the Middle East, non-alcohol beers are popular in countries where alcohol is banned.

ABOUT ADRIAN TIERNEY-JONES The UK-based journalist writes about beer, food, pubs and travel. He also contributes to many magazines and newspapers and has written many books, including the best-selling 1001 Beers You Must Try Before You Die and his latest, The Seven Moods of Craft Beer.

ON THE MARKET Gran Malta Non-alcoholic, carbonated soft drink. Based on brewing malt. Available in classic bitter taste and three flavors: Guarana-Acai, Mango, Lime. vanpur.com

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New Belgium Citradelic A mix of Citra hops and tangerine peel. newbelgium.com

HOSPITALITY NEWS ME | JUN-JUL 2017

Prince Alcohol-free beer in various flavors, including apple, lemon and raspberry. bergland.hu

SweetWater Grass Monkey A hoppy pale wheat with lemongrass sweetwaterbrew .com

BEER MAP IN THE MENA Hospitality News ME surfed the MENA region to draw the landscape of the beer industry.

Morocco

Beer is the most popular alcohol category in Algeria, comprising 57 percent of overall volume sales. Groupe Castel Algerie leads the market, followed by Tango-Heineken Sarl.

Groupe des Brasseries du Maroc SA is considered the main market leader. The company continues to benefit from its very popular brand La Speciale Flag. It also offers other beer brands, such as Casablanca, as well as Heineken, locally produced under license.

Egypt

Tunisia

Algeria

Beer leads the category of alcoholic drinks.

Al Ahram Beverages Co (ABC) dominates the market. Its Stella brand remained the bestselling brand, with non/low alcohol beer brands Birell and Fayrouz following.

Iran Beer consumption is growing, driven by the negative publicity around the health concerns of cola carbonates, accentuating non/low alcohol beers. Behnoush Iran, and its brand Delster, remained the strong leader in non/low alcohol beer in Iran, producing non/low alcohol beer in original malt, lemon, pineapple and other flavors.

KSA Non/low alcohol beer consumption is soaring, leading manufacturers to introduce new fruit flavor variants, such as apple, strawberry, peach and lemon mint, in addition to more exotic flavors.

Feldschlösschen Getränke AG led beer in Saudi Arabia, achieved through its popular brand Moussy.

Société Frigorifique et Brasserie de Tunis (SFBT) remained the dominant market player, through its Celtia and Stella brands. Celtia is the oldest beer brand in Tunisia and it is widely consumed by people of various income groups.

In addition, SFBT holds the license to produce international brands, such as Beck’s and 33 Export.

Delicate dishes work best with delicate beers, and strongly-flavored foods demand assertive beers. Intensity of flavor is not any single thing, but a sum of the taste experience. In beer, it may involve alcoholic strength, malt character, hop bitterness, sweetness, richness, roastiness and more. In food, richness, sweetness, cooking methods, spicing, texture and complexity all play a role.

2. Find harmony The nutty flavors of an English-style brown ale and a handmade cheddar cheese, the deep, roasted flavors of imperial stout and

Algad Golden Pils Albraü Bière Blonde Beaufort

Super Star Schems Bavaroise Tango Samba

Egypt Luxor Meister Sakara Sphinx

Al Ahram Birell Castelo Hard Gold Berg Gold

Iran Castle Brau Stout Delster Hoffenberg Istak Iran Bartar Shams

Iran Bartar Castle Brau Khoshgovar HeyDay Malt Parsi Malt

Turkey All beer brands are more affordable in the off-trade channel than rival products, such as wine and whiskies, for example.

Efes Pilsen AS remained the leading beer company in Turkey.

UAE Volume sales of beer were driven mainly by rising sales of non-alcoholic beer, ale and stout. Heineken NV led sales of beer in total volume terms. However, the highest growth in the category was registered by Aujan Industries, with its Barbican non/low alcohol beer brand.

3-STEP, CAN’T FAIL GUIDE TO PAIRING BEER WITH FOOD 1. Match strength with strength

Algeria

chocolate truffles, the clean caramel flavors of an Oktoberfest lager and roasted pork are all examples of this.

3. Consider sweetness, bitterness, carbonation, heat (spice) and richness Certain qualities of food and beer interact with each other in specific, predictable ways. Taking advantage of these interactions ensures that the food and beer will balance each other, with one partner not throwing the match out of whack. Carbonation is effective at cutting richness and malty sweetness cools the heat, so if you’re leaning towards a hoppy beer with spicy food, make sure it has plenty of malt as well. brewersassociation.org

Jordan Carakale Henninger Frankfurt Beer Icer Classic Maxi Beer

Mood Regular Petra Beer Philadelphia Beer Rockers Original Malt Beverage

KSA Abuljadayel Kingsburg Al-Amoudi

Bario Hillsburg Moussy

Lebanon 961 Beer Almaza

Beirut Beer

Laziza

Colonel Beer Microbrewery

Morocco Casablanca Castel Beer Crown

Kania La Speciale Flag Stork

Palestine Shepherds

Taybeh

Tunisia Berber Brauhaus Celestia

Celtia Golden Brau Stella

Turkey Balans Bräu Bomonti Bosphorus Efes Gara Guzu

Red Tower Martzen Taps Istanbul Torch German Style Wheat Beer Tuborg

UAE Barbican

Maaza Malt

JUN-JUL 2017 | HOSPITALITY NEWS ME

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PRODUCT ZONE

CHOCOMANIA

SAIL THE CHOCOLATE SEAS Take a dreamy exploration of flavors with every new layer that touches your lips

CHOCOLATE BAR WITH SALTED CARAMEL AND CRISPEARLS™

by Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ center UK Ingredients • 100g Callebaut - Finest Belgian Dark Chocolate Recipe N° 811 • 100g Callebaut - Finest Belgian White Chocolate Recipe N° W2 Preparation • Spin Bar moulds finely with pre-crystallized dark and white chocolate.

Ingredients • 1500g Callebaut - Power Milk Chocolate - Power 41 Preparation • Shell the bar moulds with pre crystalled Callebaut Power 41 milk chocolate.

Ingredients • 250g Callebaut - Caramels -

Caramel Fill Preparation • Pipe sparingly Callebaut Caramel Fill in the center of each bar.

Ingredients • Callebaut - Power Milk • Chocolate - Power 41 Preparation • Close bars with precrystallized Power 41 chocolate.

SAILING OFF

by Peter Hernou - Callebaut® Ambassador and independent consultant for drinks Belgium Ingredients • Q.S. ground coffee Preparation • Make a filter coffee (best use a V60 coffee filter) / best proportion is 60 g of coffee per liter of water.

Ingredients • 30g Callebaut - Chocolate for Drinks - Ground Dark Chocolate • 100ml port Preparation • Add the ingredients in a milk.

pitcher and steam up to 72°C. Mix with 100 ml of the fresh filter coffee and serve in a cup.

Ingredients • Q.S. whipped cream Even 35.2% • Q.S. Callebaut - Cocoa Nibs - Nibs Preparation • Top off with a rich swirl of whipped cream and sprinkle with cocoa nibs.

Ingredients • 60g Callebaut - Crispearls™ Crispearls™ Salted Caramel Preparation • Sprinkle the bars whilst wet with Callebaut Salted Caramel Crispearls™.

Callebaut® Ground Chocolate – Dark is 100 percent Belgian chocolate, unconched and low-processed to create wonderful chocolate drinks and shakes with a full-bodied, rich and solid taste. Perfectly soluble in hot dairy and non-dairy milks, it combines the wealth of authentic and overwhelming chocolate taste with great convenience in serving for busy bars and baristas.

It easily steams up, together with milk and creates a wonderfully frothy cup of pure indulgence.

EMF Middle East t. +961 9 938732 | info@emf-me.com | www.emf-me.com

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WE WERE THERE

OUT AND ABOUT

March 16

Roche Bobois celebrates its 20th anniversary in Beirut Bruno Hitti organized an auction for the CCCL for the 20 year anniversary of Roche Bobois in Beirut. Ten Mah Jong pieces, were reinterpreted by ten Lebanese artists, designers and architects and raised USD 86,300 for the CCCL.

March 17

#the100lebanon book launching The 100 influential Lebanese figures from around the globe were celebrated at the Kempinski Summerland Hotel.

April 5

29 - 30 March

The Cask & Barrel Launches Glen Scotia Single Malt Whisky G. Vincenti & Sons organized exclusive master class sessions guided by the brand’s International representative, Scott Dickson, to launch Glen Scotia Single Malt Whisky for the first time in Lebanon.

Campari Cocktails With Davide Fornaserio Etablissements Antoine Massoud held a series of events for Campari in the presence of brand ambassador Davide Fornaserio. The main events during Davide’s visit to Lebanon included a guest bartending evening at Cyrano Gemmayze as well as a training master class at the Malt Gallery for bartenders.

March 22

Millennium Airport Hotel launches DXB Grill The new dining concept encompasses tender meat served on skewers or swords, sushi bar, personalized steak knife for regular guests and a weekly wine tasting club featuring unlimited canapés.

April 12

Kempinski Summerland Hotel & Resort Beirut and Valrhona celebrate Creativity and Chef Guillaume Roesz Guests were treated to a delicious presentation by chef Roesz and the Kempinski pastry team headed by chef Pierre Abi Haila, followed by a tasting with the new Valrhona almond flavored chocolate.

April 17

First year anniversary for Indie DIFC Indie DIFC marked its 1st anniversary in style with a seated dinner celebration. The anniversary marked the launch of a brand new menu with new dishes like Italian style Beef Tagliata, sweet and succulent scallops, beef ribs, young and tender pan-seared veal medallions or fillet, a flavor-packed quinoa salad, irresistible lamb cutlets with a hint of mint and so much more.

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May 4

April 21

SUD opens rooftop in Mar Mikhael SUD transformed an old, deserted courtyard to a cozy cluster and has recently showed off its new rooftop lounge in Beirut.

10th year anniversary celebration of Dhofar Global The company recently hosted an event for their suppliers, clients and employees at the Westin Dubai Mina Seyahi Beach Resort & Marina to show its appreciation and gratitude for their tireless support.

May 13

Pandaplast goes solar in Lebanon May 11

The annual dinner for (ALI) in Lebanon May 10 - 11

WORLD CLASS 2017 Burst 1 at Sapa and Burst 2 at Garcia's in Beirut Diageo brought together international and local mixology experts, teaming up with Lebanese star chefs. Contestants were judged based on the creativity, expression of World Class Spirit, taste and balance, presentation, technique and name of their creations. The winners from the initial two rounds, Moe Naanaa from Jackie O, Gerrard Aalam from The Tipplers, Hady Harmanani from Bistro Bar Hamra, Mike Kassabian from SAPA, Sally Sabeh from Trainstation and Wael Kossaifi from Discotek, now move on to the final round to select Lebanon’s 2017 WorldClass Champion. Lebanon’s best mixologist will then represent the country in the global event taking place in Mexico in August 2017.

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The Association Of Lebanese Industrialists (ALI) held their annual dinner, sponsored by prime minister Saad Al Hariri.

In the presence of the Minister of Industry, Pandaplast has launched the first and largest industrial project in Lebanon that depends on solar power. The project was implemented in the Pandaplast factory in Niha, Bekaa with a capacity of 700KWP.

May 20

The Phoenicia Beirut raises a dram with the world May 17

Amethyste at Phoenicia Beirut opens for summer This year Amethyste returns with a fresh Oriental vibe, offering a wealth of pleasures to be enjoyed throughout the day and evening.

As an official venue for World Whisky Day, celebrated across the globe on Saturday May 20th, the Phoenicia Beirut drew whisky lovers and connoisseurs galore. Guests were treated to guided tastings of nine premium world whiskies and cocktails, followed by a four-course gourmet “pub grub” dinner.

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BARON tastykitchens hospitality group baron building 125 pharaon street mar mikhaĂŤl beirut, lebanon wwww.baronbeirut.com www.tastykitchens.com baronbeirut eat.drink.baron www.adinnerthing.co photo | rayan ghammachi

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